Yogurt, cucumber, and rose petal soup from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 53) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MissKoo on February 12, 2026

    Prepared by friend as part of Samarkand cookbook dinner. Nice flavor from Persian cucumbers. The rosewater was not particularly noticeable. The rose petals were a bit crunchy and seemed to work better when they had a bit of time to soften in the soup. It is a nice change from other cucumber soups but probably a once in a while soup. The soup went particularly well with a Malbec rosé and freshly baked non bread.

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