Cookbook:Snezhanka (Bulgarian Cucumber and Yogurt Salad)
| Snezhanka (Bulgarian Cucumber and Yogurt Salad) | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Bulgaria
Ingredients
[edit | edit source]- 1 liter of plain yogurt (two regular containers in Bulgaria)
- ½ kg pickles or cucumbers or mixed
- 1–2 tbsp of oil
- 1 tbsp vinegar or lemon juice
- 1 tsp seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
- 2–3 tbsp chopped dill
- 2–3 cloves crushed garlic
- 2–3 spoonfuls ground walnuts
Procedure
[edit | edit source]- Strain the yogurt, and cut the pickles/cucumbers into tiny cubes.
- Mix all the ingredients except for the walnuts.
- Sprinkle the walnuts on top of the salad. Enjoy!
Notes, tips, and variations
[edit | edit source]- If you use thick American yogurt, use about ½ liter and skip the straining.