Serving
(click to enlarge)

 White Cheese Salad
Uzbekistan
Serves:
Effort:
Sched:
DoAhead:		 4 sal
*
20 min
Part
This salad is given substance by feta cheese and sour cream - with the usual Uzbek radishes and cucumbers.



4
1/2
6
10
3
1
tt
1/4
1/4
1
tt 		oz
c
oz
oz

t

c
c
T
Feta Cheese
Sour Cream
Radish red
Cucumbers (1)
Scallions
Cumin seed
Chili Powder (2)
Parsley flat
Cilantro
Dill fresh
Salt
  1. Crumble FETA CHEESE into pieces a bit larger than a pea. Mix with SOUR CREAM in a large bowl taking care not to mush the cheeze.
  2. Slice RADISHES thin, then cut slices into narrow matchsicks, add to bowl.
  3. Slice CUCUMBERS (Note-1) same as raddishes but a bit thicker and wider matchsticks and add to bowl.
  4. Cut SCALLIONS into small rounds using both green and white parts and add to bowl.
  5. Preferably dry roast the CUMIN SEEDS lightly and add to bowl along with CHILI POWDER.
  6. Chop PARSLEY, CELANTRO and DILL small and add to bowl.
  7. Mix all, check for SALT - it may not need any because the Feta Cheese is salty.
NOTES:
  1. Cucumbers: should be smaller diameter pickling or some other unwaxed version (Kirby, Persian, English, Mediterranean, European, Japanese). If you have to use waxed American blimp cucumbers peel and halve lengthwise before slicing.
  2. Chili Powder: I use 1/8 t Reshampatti, a medium hot chili powder from India.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted