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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 5 servings |
||
| Calories 169 | ||
| Calories from Fat 78 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 71mg | 2% | |
| Potassium 439mg | 12% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 13.8g | ||
| Protein 6.9g | 13% | |
Ingredients
- 1/3 cup raisins
- 1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice
- 3 cups drained yogurt
- 1/4 cup minced green onion
- 1/4 cup chopped toasted walnuts
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 garlic cloves, minced to a paste with salt
- fresh ground black pepper
- rose petals, fresh dried
Directions
1
Cover the raisins in water to plump for about 30 minutes. Drain. In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic. Season to taste with salt and pepper. Refrigerate for 1 hour. Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
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Featured Reviews for This Recipe
From: Blue Peacock
On Aug 8, 2008
This is one of my all time favorite soups, and I made it quite often while I was in college. I found this recipe in a Middle Eastern cookbook. Sometimes, I add some hard-boiled eggs, chopped to the top, but overall, it is healthy and delicious. The fresh herbs really make the difference. Thank you for posting this recipe.
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