Cucumber With Cumin Yogurt and Parsley
I tend to use Greek yogurt for this because I like the thick texture. If using traditional yogurt, it will be easier to drizzle. Pick your poison. If your onion is making you tear up while cutting, give it a soak in cold water to wick away some of the bite. Then drain and carry on as you would.Serves 4
- 3 unpeeled cucumbers (8 ounces), cut into thick irregular chunks
- 1/4 cup olive oil, plus more for frying
- 2 teaspoon cumin seed
- 1 cup yogurt
- 1/2 teaspoon salt, plus more for seasoning
- 1 small red onion or shallot (2 ounces, or 1/4 cup), thinly shaved
- 1 bunch parsley (2.4 ounces, or 1 1/2 cups), stemmed, leaves whole or roughly chopped
