a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
Cucumber Dip
From Melike Yildirim, Teşvikiye Istanbul, Turkey
As part of Virtual Chef Bites - Open House
Ingredients:
• 2 cups thick yogurt
• 2 small cucumbers, peeled and diced
• 8 scallions, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped mint plus a little for garnish
• Salt and red pepper
Tip: To remove excess moisture from the cucumber, salt the diced cucumber generously and place in a colander. Let it drain for 45 minutes to an hour, then rinse and pat dry.
Preparation:
In a small bowl, beat the yogurt until smooth. Fold in the garlic and scallions. Season with salt and pepper. Fold in the mint, then add the cucumber. Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.
Serve with crusty bread or pita bread triangles and raw vegetables.
Makes about 3 cups.
As part of Virtual Chef Bites - Open House
Ingredients:
• 2 cups thick yogurt
• 2 small cucumbers, peeled and diced
• 8 scallions, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped mint plus a little for garnish
• Salt and red pepper
Tip: To remove excess moisture from the cucumber, salt the diced cucumber generously and place in a colander. Let it drain for 45 minutes to an hour, then rinse and pat dry.
Preparation:
In a small bowl, beat the yogurt until smooth. Fold in the garlic and scallions. Season with salt and pepper. Fold in the mint, then add the cucumber. Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.
Serve with crusty bread or pita bread triangles and raw vegetables.
Makes about 3 cups.