Dough - Afghan Yogurt Drink
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3.5 cups whole milk yogurt
- 2 cups water (and add 15 more ice cubes)
- Β½ cucumber (chopped [use 2 if using persian cucumber])
- 10-12 mint leaves (chopped)
- ΒΌ tsp salt
- Β½ tsp black salt (adjust to taste)
Method
- Chop the mint leaves and cucumber.
- Put all ingredients [ yogurt, water, mint leaves, ice cubes, cucumber, salt & black salt] together in a blender.
- Blend until smooth.
- Garnish with mint leaves and serve.