Difference between revisions of "Snezhanka"
RealRecipes (talk | contribs) m (moved Cookbook:Snezhanka to Snezhanka: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Bulgaria|Cuisine of Bulgaria]] |
== Ingredients == | == Ingredients == | ||
| − | * 1 liter of plain [[ | + | * 1 liter of plain [[Yogurt|yogurt]] (two regular containers in Bulgaria) |
| − | * 1/2 kg [[ | + | * 1/2 kg [[Pickle|pickles]] or [[Cucumber|cucumbers]] or mixed |
| − | * 1-2 tablespoons of [[ | + | * 1-2 tablespoons of [[Oil|oil]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Vinegar|vinegar]] or lemon juice |
| − | * 1 teaspoonful seasoned salt (like "Vegeta") or [[ | + | * 1 teaspoonful seasoned salt (like "Vegeta") or [[Salt|salt]] (use no salt if you are using salty pickles) |
* 2-3 tablespoonfuls chopped dill | * 2-3 tablespoonfuls chopped dill | ||
| − | * 2-3 cloves crushed [[ | + | * 2-3 cloves crushed [[Garlic|garlic]] |
| − | * 2-3 spoonfuls ground [[ | + | * 2-3 spoonfuls ground [[Walnut|walnuts]] |
== Procedure == | == Procedure == | ||
Revision as of 06:32, 6 April 2012
| Cuisine of Bulgaria
Ingredients
- 1 liter of plain yogurt (two regular containers in Bulgaria)
- 1/2 kg pickles or cucumbers or mixed
- 1-2 tablespoons of oil
- 1 tablespoon vinegar or lemon juice
- 1 teaspoonful seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
- 2-3 tablespoonfuls chopped dill
- 2-3 cloves crushed garlic
- 2-3 spoonfuls ground walnuts
Procedure
Strain the yogurt (if it's thick American yogurt, use about 1/2 liter and skip the straining), 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!
