Bowl of Kurdistan Cucumber Salad
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Kurdish Cucumber Salad


Iran - Kurdistan
Serves:
Effort:
Sched:
DoAhead:  		 3
*
1 hr
Yes		 This is a simple appetizer salad, sufficient for 2 to 4 persons. Here in Southern California we're accustomed to using fresh mint, but through Anatolia, Caucasus and Persia dried is preferred, except on the herb plate.




14
1/2
1/2
1
oz
t
t
t
Cucumbers (1)  
Salt
Mint, dried
Sumac, ground (2)
Make:   -   (1 hrs - 5 min work)
  1. If using small unwaxed CUCUMBERS, cut in quarters lengthwise and slice about 1/2 inch thick crosswise. If standard waxed green blimps, peel, cut in half lengthwise and scrape out the seed mass. Cut halves lengthwise into thirds and slice crosswise about 1/2 inch.
  2. In a non-reactive bowl, tumble Cucumbers with Salt and let stand for at least 1/2 hour, tumbling now and then (this helps keep the salad from becoming watery). Drain very well in a strainer.
  3. Mix All Items. There should still be enough salt left after draining. Let sit for 20 minutes or so for flavors to mature.
  4. Serve lightly chilled.
NOTES:

  1. Cucumbers:

      If at all possible, use Persian or European cucumbers that don't need to be peeled or seeded. If all you can get are standard green blimps, weight is after you peel and seed them. For details see our Cucumber page.

  2. Sumac:

      This common souring agent is available in just about any market serving a Leventine or Middle Eastern community. For details see our Sumac page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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