Prep. time: 20 minutes
Cooking time: 8 minutes
Cucumbers originated in the Himalayas where they have been grown for over 3000 years. Choose a nice long plump specimen with a uniformly green thin skin. Cucumber season begins in the spring and goes until the end of autumn.
In Europe some yogurt is sold in little glass pots. For this recipe I've chosen the glass pots for their aesthetic, since you can see the refreshing contents through them. If you can't buy yogurt in this form in your country or region, simply use a small glass container with a narrow bowl to create the same effect.
Making the cumin biscuits
- In a bowl, mix together the flour, egg, salt, 70 ml (5 tbsp.) water and cumin, kneading well.
- Divide the dough into 4 balls (1 per person), each about 3 cm (1 1/4") in diameter. Cover with a damp cloth and let rest at room temperature for 30 minutes.
- Roll out each ball on an oiled surface, stretching the edges gently to make them as thin as possible.
- Dust with flour and fold the dough into an accordion shape, then roll the dough up on itself like a snail. Let rest another 15 minutes.
- Using a rolling pin, flatten each piece of dough into a disk 5 mm (1/4") thick.
- Heat a little oil in a skillet and cook one dough disk for 3 to 4 minutes. When nicely browned, turn it and cook on the other side. Repeat the procedure for the remaining three disks.
Preparing the cucumber
- Peel the cucumber, cut in half widthwise, then cut lengthwise into 1/2 cm slices, then into sticks.
- Pour the yogurt into a bowl, then snip the mint over top and combine with the cucumber. Season with salt and pepper.
- Fill the glass yogurt jars or other small glass containers.
- To serve, present each glass container accompanied by a cumin biscuit.
Hints & Tips