Snezhanka (Bulgarian Cucumber and Yogurt Salad)
Source and licence
"Snezhanka (Bulgarian Cucumber and Yogurt Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Snezhanka_(Bulgarian_Cucumber_and_Yogurt_Salad), revision 4518170), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Snezhanka_(Bulgarian_Cucumber_and_Yogurt_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518170
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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!