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Afghan yogurt drink with cucumber

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Ingredients for 4 servings:

  • 500 g natural yogurt, 3.5%
  • 4 cups water
  • ½ tsp salt
  • ½ cucumber(s)
  • 1 handful of fresh mint, chopped, or 1 peppermint tea bag

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Super refreshing in summer

In a mixing bowl, combine the yogurt with the salt and three cups of water, whisking thoroughly. If the mixture is too thick, add a little more water until it reaches the consistency of buttermilk. Peel and finely dice the cucumber, finely chop the mint, or cut open the tea bag. Add both to the yogurt and mix well. Season to taste and add a little more salt if desired. It tastes best chilled, although ice cubes are not recommended, as they would further dilute the drink.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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