I follow a recipe found in NYT. They called it cucumber salad. Drain 2 cups whole milk yogurt. I use a coffee filter and strainer. Grate three persian pickles and place over strainer and cover with salt for about one hour. Rinse and combine with 1/2 cup walnuts, 2 tbsp olive oil and two garlic cloves. Refrigerate for several hours. I found this to be pretty tasty.

Reviewed On: Oct. 6, 2009