Ingredients
1 cup plain yogurt
1 small onion -- grated
1 small cuke -- peeled and diced
1/4 cup each raisins and chopped
1 fresh mint leaves
1 salt to taste
1 pd
1 pita bread
Directions
Combine all ingredients except bread and chill up to 72 hrs. Cut
pitas into triangles and toast under broiler; use as dippers. Makes 2
Cups dip. Posted by SSG SPEAR
Recipe By : Vegetarian Favorites
Servings: 1 servings
Persian Cucumber Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cucumber; Dip; Vegetable
The History of Recipes
Recipes as an idea can be observed way back into distant history, at least as far back into history as the ancient Egyptians, and quite possibly further than that. However, mostly, these ancient cook books were just simple pictorial recipes for preparing meals.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few you will know like bay, mint and parsley. In the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new herbs and spices led to an eruption in manuscripts on cooking, some of which still exist in academic collections. The arrival of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Persian Cucumber Dip recipe.
