Cucumber yogurt with hot cumin oil from Slow Cook Modern: 200 Recipes for the Way We Eat Today (page 51) by Liana Krissoff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh tomato, pinto bean, and ancho chile stew; Smoky black lentils and beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika for ancho chile powder.

  • sosayi on October 16, 2018

    Really quite delicious. I was sort of skeptical how this would do as an accompaniment to the Pinto Bean stew from this week, but they were really great together. I can see the hot cumin oil being used to flavor the yogurt on its own, without the cucumbers, too, or even to top some sour cream if you want to go more traditional Mexican for a topping for the stew.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.