Azerbaijan

Dovga
(Yogurt Herb Soup)


-1 liter yogurt (1 quart)
-1 liter chicken or veal broth (or water)
-1 egg
-100 gr. rice (about 1/2 C.), rinsed
-200 gr fresh herbs mix (cilantro/coriander, dill, and leeks are common, also spinach and green onions can be used), all washed and chopped
-1 handful chickpeas (Opt.)
-2-3 clove of garlic (Opt.)

1) Put rice in pot, add egg and mix well together.
2) Add yogurt and broth, mix well, and bring to boil, stirring constantly.
3) Let simmer 5 - 10 minutes or until rice is tender.
4) Turn off the heat, stir in all herbs, and let sit for about 30 minutes. DO NOT add salt (can cause soup to curdle). Can be served warm or cold.


Source: http://azerifood.com/en/2/21.html

Germany

Sauerbraten


-2 C. cider vinegar
-2 C. water
-1/3 C. brown sugar
-1/2 tsp. ground cloves
-1/2 tsp. ground allspice
-1 Tbsp. salt
-1/2 tsp. ground black pepper
-6 black peppercorns
-1 bay leaf
-2 onions, diced
-3 carrots, chopped
-2 stalks celery, chopped
-4 1/2 lbs. rump roast
-2 Tbsp. vegetable oil
-1 C. sour cream

1) In large saucepan over med. heat, combine cider vinegar, water, spices, and vegetables. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2) Poke deep holes in roast and place in non-metal bowl/container. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3) Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
4) Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. 
5) Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

NOTES: Great with potatoes, esp. creamy mashed! Also, in Step 3, you may cook in crock pot if desired. Cook until meat falls apart. Remove meat, add sour cream to broth to make gravy.


Source: http://allrecipes.com/recipe/sauerbraten-i/detail.aspx

Ukraine

Paska
(Ukrainian Easter Bread- yep, it's traditionally made on Easter to celebrate the death, burial, and resurrection of Jesus Christ)

-1 tsp. sugar
-1 C. lukewarm water
-1 package active dry yeast
-3 C. scalded whole milk, lukewarm
-5 C. of flour
-6 eggs, beaten
-1 C. sugar
-1/2 C. melted butter
-1 tsp. salt
-1 Tbsp. orange zest
-1 tsp. lemon zest
-Up to 6 C. sifted all-purpose flour


1) Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let it stand for 10 minutes.
2) Combine the softened yeast with the lukewarm milk and 5 C. of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly.
3) Add the beaten eggs, sugar, melted butter, salt, and orange and lemon zest. Mix thoroughly. Stir in enough flour to make dough that is neither too soft nor too stiff.
4) Knead until the dough no longer sticks to the hand. Turn the dough on a floured board, or other work surface, and knead until smooth and satiny. Place in a bowl, cover, and let it rise in a warm place until double in bulk.
5) Punch down and let it rise again.
6) Prepare your loaf pans by thoroughly greasing them with shortening.
7) Divide the dough into 3 parts, if you have large enough pans to make only two loaves, and leave the third part for ornamental decorations. If you wish to make several small breads, then fill your greased pans 1/3 full with the dough, still leaving some dough for decorations.
8) To make ornaments, one of them being the cross, you roll out some dough into a rope like shape and form it into an ornamental cross to place in the middle of the top of the bread. You can also make other ornamental decorations for your Paska, such as a braids, rosettes, twisted swirls, cones, etc.
9) Now that your loaves are decorated, dip a pastry brush in whole milk, and gently brush the bread tops, and ornaments, to give them a nice golden color once baked.  For a darker shade, you may use a wash made out of one egg beaten with 2 Tbs. of water.
10) Set the loaves in a warm place, once more, until almost double in bulk. Do not let the loaves rise longer than necessary, because the ornaments will lose their shape.
11) Preheat you oven to 400 degrees, and bake the bread for 10 minutes.
12) Lower the temperature to 350 degrees, and bake for 30 minutes longer, or until done. Time may be shorter for smaller loaves! To prevent over browning of the tops, you may cover them with loose pieces of aluminum foil, once the Paska is lightly browned.
13) Remove the loves from the pans, and cool completely.
14) You may wrap cooled loaves in aluminum foil, and plastic bag, and freeze until ready to use, to keep them fresh. To thaw, keep covered, to prevent from drying out.


Source: http://suburbangrandma.com/culture/traditional-easter-bread-paska-recipe/

Zambia

Rape Vegetable

-Rape leaves  (Kale or Kohlrabi are suitable substitutes), washed, chopped into fine strands
-1 tomato (not very ripe) 
-1 small onion
-2 or 3 Tbsp. of cooking oil 
-Salt to taste

1)  Place the leaves into a pot of boiling water just until wilting. 
2) Pour the rape leaves into a colander to drain.
3) Fry the onion and tomato in sauce pan. Add the drained rape leaves, mix continuously Serve with nshima.

Nshima: http://www.food.com/recipe/nshima-455157


Source: http://www.zambianfood.com/category/recipes/

Brunei

Mangoes with Khao Man (Mangoes with Coconut Rice)
(this makes 4 - 6 servings)

-2/3 C. rice (sushi rice works best), rinsed and drained
-1 C. water
-1 1/2 C. coconut cream, divided
-1 C. coconut cream
-4 Tbsp. sugar
-1 tsp. salt
-4 ripe mangoes, peeled and cubed


1) Put rice in a saucepan with the water, salt and 1/2 C. of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
2) Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
3) Place mangoes on individual serving plates along with the rice. Spoon the sauce over and serve. (Can also put all on one serving platter)

Source:  http://www.food.com/recipe/mangoes-with-khao-man-brunei-480625

Uzbekistan

Dolma (Stuffed Grape Leaves)
(the Turkish meaning of "Dolma" is "filled/filling")

-3 C. uncooked white rice (note: some reviewers used only 2 C.)
-1 tsp. minced fresh parsley
-1 lb. ground beef
-1/2 tsp. ground allspice
-1/2 tsp. ground black pepper
-1/4 tsp. curry powder (optional)
-1 (16 oz.) jar grape leaves, drained and rinsed
-2 Tbsp. vegetable oil or olive oil
-1 potato, sliced into rounds
-1 C. canned tomato sauce
-2 cups water, more as needed
-lemon wedges
-Tzatziki or garlic yogurt sauce


1) In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2) Pour oil to coat the bottom of a large pot. Layer potato slices to cover the bottom of the pan (so that Dolmas will not touch the bottom).
3) Lay the grape leaves out flat on a cutting board. Place about a Tbsp. of the beef mixture in the center of each leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4) Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
5) Sprinkle/pour lemon juice over dolmas before serving. Serve warm with sauce and other accompaniments.


Source: http://allrecipes.com/recipe/dolma/

Bangladesh

Tandoori Chicken

Marinade:
-3/4 C. fat-free Greek yogurt
-2 Tbsp. chopped peeled fresh ginger
-1 Tbsp. paprika
-1 Tbsp. fresh lime juice
-1 tsp. chili powder
-3/4 tsp. salt
-1/2 tsp. ground turmeric
-1/2 tsp. ground cumin
-1/8 tsp. ground red pepper
-3 garlic cloves, chopped
-4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

Raita:
-3/4 C. fat-free Greek yogurt
-3/4 C. chopped seeded cucumber
-2 Tbsp. chopped fresh mint
-1/2 tsp. ground cumin
-1/4 tsp. salt
-Cooking spray


1) To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
2) To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
3) Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
4) Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
5) Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes. (Note: when we cooked it, it only took 45 - 1 hr to cook through, so check frequently after the first couple turns.) Serve with Raita, and rice/vegetables if desired.


Source: http://www.myrecipes.com/recipe/tandoori-grilled-chicken-mint-raita-50400000121353/

Zimbabwe

Huku ne Dovi (Peanut Butter Stew)

-2 med. onions, finely chopped
-2 Tbsp. butter
-2 cloves garlic, crushed
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. cayenne pepper
-2 green bell peppers, chopped
-1 chicken, cut into pieces (may use skinless, boneless chicken if preferred)
-3 to 4 tomatoes
-6 Tbsp. creamy peanut butter, divided
-1/2 lb. fresh spinach, or 1 package frozen spinach

1) Cook onions with butter in a big stew pot until browned.
2) Add garlic, salt, and seasonings. Stir, adding green peppers and chicken.
3) Once the chicken is browned, add the tomatoes and mash them with a fork.
4) Add 2 C. water and simmer for 5 to 10 minutes. Add half the peanut butter to the pot, lower heat, and continue to simmer.
5) In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 Tbsp. water to a saucepan with the spinach and heat over med-low until spinach leaves are limp and tender. If using frozen spinach, cook according to package directions.
6) Add the rest of the peanut butter to the spinach and heat for 5 minutes.
7) Serve the stew and the greens together. (this is also sometimes served with Sadza, a cornmeal mush.)

Serves 6 to 8.


Source: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html#b

Papua New Guinea

Sweet Potato Crisps 

-sweet potatoes, washed, peeled, thinly sliced
-oil for frying
-salt to taste

1) Soak sliced sweet potatoes in water to remove starch, 1 - 2 hrs
2) Remove from water and dry completely on paper towels.
3) Heat oil, and deep fry in batches until crisp. Drain on paper towels. Sprinkle with salt.


Source: http://www.moonglowonline.com/frdyam.htm

Mozambique

Prego no pão (Portuguese Steak Roll)


-1/2 lb sirloin steak, cut in 1/4-inch thick slices, trimmed of fat
-4 Tbsp. butter
-6 cloves garlic, thinly sliced
-1 large onion, thinly sliced
-1/2 C. white wine
-1 tsp. coarse sea salt
-1/2 tsp. black pepper, freshly ground

-Crusty sandwich rolls

1) Place the steaks on your workspace, lay the slices of garlic on the side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks. (*Note: this is the traditional way.)
2) Melt 3 Tbsp. of the butter in a skillet over med-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover. (*Note- some reviewers have grilled the steak instead.)
3) Melt the remaining Tbsp. of butter in the same skillet over med. heat, add the onions and saute until they are golden. Transfer the onions to the dish with the steak.
4) Pour the wine into the same skillet, scrape up browned bits from pan with a wooden spoon. Raise heat to med-high and reduce the sauce by half.
5) Return the onions and beef to the sauce and heat through for 1 minute. Serve on a plate with rice and vegetables.


Source: http://www.food.com/recipe/prego-no-p-o-garlic-nailed-steak-portugal-482403

Namibia

Guava Squares


-225g (1 2/3 C.) self-rising flour 
-1 tsp baking power 
-1 tsp salt 
-1/2 tsp cinnamon 
-60g (4 Tbsp.) butter 
-115g (1/2 C.) sugar 
-1 egg 
-1 tsp. vanilla extract 
-120g (1/2 C.) chopped guava 
-100g (1/2 C.) brown sugar 
-cinnamon sugar (optional) 

1) Preheat oven to 325 F. Combine flour, baking power, salt and cinnamon. Set aside.
2) Melt the butter in a saucepan and beat-in the sugar, egg and vanilla until smooth. 
3) Stir in the guava and add this mixture to the dry ingredients. Pour into a greased 22 x 22cm (or a 9 x 13 in.) pan and sprinkle with cinnamon sugar. Bake 30 minutes. Allow to cool, tip out of the pan and cut into squares.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-guava-squares

Montenegro

Balšica tava (Veal in "Royal Sauce")

-2 lbs. boneless veal
-2/3 C. carrots, chopped
-2/3 C.. onions, chopped
-1/4 C. butter, melted
-1 bayleaf
-salt, to taste
-3 eggs
-3/4 C. sour cream
-2.5 quarts whole milk
-1/2 bunch of parsley

1) Cut the veal into about 50g. (1.7oz.) chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. 

2) Drain the meat then place in a roasting pan and drizzle the melted butter over the top.
3) Place in pre-heated 400°F oven and roast for about 8 minutes. 

4) Meanwhile, whisk together the eggs, milk and cream. 

5) Pour egg mixture over the meat until completely covered, and bake 5 minutes more, or until lightly golden. Ladle into bowls, garnish with parsley and serve.


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-balsica-tava

Micronesia

Sukiyaki (yes, this is Japanese! It is a common dish in Micronesia.)

Sukiyaki sauce:
1/2 C. sake
1/4 C. C. mirin
1/4 C. dark soy sauce
2 Tbsp. granulated sugar


-1/2 lb. lean beef, sliced very thin
-10 – 12 shiitake mushrooms, stems removed
-2 oz. enoki mushrooms
-4 large napa cabbage leaves, stem removed, stem sliced thinly, leaves roughly chopped (3" wide pieces)
-1 negi (Japanese leek). If unavailable, a regular leek or 2 large green onions are an adequate substitute. Remove ends, chop into 2" pieces.
-1/2 lb. konnyaku or shirataki noodles
-1/2 lb. firm tofu, sliced into 1" cubes
-1/2 C. komatsuna (Japanese mustard cabbage). If unavailable, mustard greens are an adequate substitute. Wash and drain.

Optional ingredients:
-Eggs (1 per person)
-Boiled soba or udon noodles


1) Boil konnyaku noodles until fully cooked, then drain.
2) To make the sukiyaki sauce, combine sake, mirin, dark soy sauce, and sugar in a small saucepan. Bring it to a boil to dissolve the sugar and cook off the alcohol. Remove from heat and set aside.
3) Heat an iron sukiyaki pot (if unavailable, a large cast iron skillet or steep-walled non-stick skillet will suffice) and sear the beef. Pour 2 – 3 tablespoons of sukiyaki sauce over it as it cooks.
4) Add shiitake mushrooms, enoki mushrooms, napa cabbage, negi, konnyaku, tofu, and komatsuna to the pot, in that order. This will ensure that the ingredients finish cooking at about the same time. Do not stir or mix the ingredients together: they should each occupy their own section of the pot.
5) Pour the remaining sukiyaki sauce over the ingredients. Cover and let cook for 3 – 4 minutes. 
6) The ingredients should now be thoroughly cooked and warmed through, and have released enough liquid to make a broth.
7) Traditionally, sukiyaki is a family-style dish and is eaten straight from the pot with chopsticks. If this is not desirable, portion the sukiyaki ingredients and broth evenly into bowls for each diner.

NOTES:

• Authentic sukiyaki recipes are served with raw egg on the side. As the steaming hot ingredients are taken from the pot, diners dip them immediately into the raw egg and eat them.
• When adding the ingredients to the pot, do not put the konnyaku next to the beef; it is believed that this makes the beef tough.
• Soba or udon noodles are sometimes added to the pot towards the end of the meal to soak up the remaining broth.

Source: http://japanese-food.yoexpert.com/japanese-recipes/can-someone-provide-me-with-an-authentic-sukiyaki-1028.html

Serbia

Burek sa Mesom (Beef Burek)
(Burek is a traditional Eastern European dish, good for a snack, appetizer, or main dish)


-1 C. finely chopped onion
-1 1/2 lbs. ground beef chuck
-1 C. chopped parsley
-1 Tbsp. salt
-1/2 tsp. pepper, or to taste
-Vegetable, sunflower or pumpkin seed oil
-1 1-lb. package thawed #7 filo dough
-6 large eggs, beaten
-1 1/2 C. Bulgarian or Greek plain yogurt
-1 1/2 C. soda water (club soda, sparkling water...)


1) In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. 
2) Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. 
3) Place 2 filo sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. 
4) Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. 
5) Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. 
6) In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. 
7) Preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Cool slightly before serving. 
NOTE: Burek is traditionally served with Kefir to drink!


Source: http://easteuropeanfood.about.com/od/appetizers/r/meat-burek-1.htm

Guinea

Chin Chin (a popular sweet, crunchy snack in West Africa)

-2 C. flour
-1/3 C. sugar
-2 tsp. baking powder
-1 egg
-1/4 C. milk
-1/4 C. butter, softened
-vegetable oil
-confectioners' sugar

1) Combine flour, sugar, and baking powder in medium bowl. Stir in egg and milk until mixture is crumbly.
2) With hands, work in butter until well blended. Let stand at room temperature for 30 minutes.
3) In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
4) On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
5) With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds. Make a slit in center of each diamond and pull an end through the slit.
6) Repeat with remaining dough until gone.
7) Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
8) Sprinkle with confectioners' sugar.


Source: http://deep-fried.food.com/recipe/chin-chin-39403

Vietnam

Vietnamese Spring Rolls

-2 oz. rice vermicelli
-8 rice wrappers (8.5 inch diameter)
-8 large cooked shrimp - peeled, deveined and cut in half
-1 1/3 Tbsp. chopped fresh Thai basil
-3 Tbsp. chopped fresh mint leaves
-3 Tbsp. chopped fresh cilantro
-2 leaves lettuce, chopped
 
-4 tsp. fish sauce
-1/4 C. water
-2 Tbsp. fresh lime juice
-1 clove garlic, minced
-2 Tbsp. white sugar
-1/2 tsp. garlic chili sauce
 
-3 Tbsp. hoisin sauce
-1 tsp. finely chopped peanuts


1) Bring a med. saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3) In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4) In another small bowl, mix the hoisin sauce and peanuts.
5) Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Source: http://allrecipes.com/recipe/vietnamese-fresh-spring-rolls/detail.aspx

Venezuela

Cocada Venezolana (Frozen Coconut Smoothie)

-1 14-oz. package frozen freshly shredded coconut
-1 C. milk
-1/4  C. coconut cream (cream, not milk)
-1 14-oz. can condensed milk (if you don't want it as sweet, you can sub some of this with milk or coconut milk)
-1 tsp vanilla
-Pinch of salt
-Ice
-Dash of cinnamon


1) Place the frozen coconut, milk, condensed milk, pinch of salt, and vanilla in a blender. Blend until as smooth as possible. You can serve the cocada as is, without ice, adding additional milk to achieve desired texture.
2) Serve immediately with a dash of powdered cinnamon on top of each glass.
NOTE: To make a frozen version, add ice and blend until desired texture is reached. (This method works well with more traditional blenders, which can't completely process the coconut. The ice helps to make a more consistent texture).


Source: http://southamericanfood.about.com/od/drinks/r/Frozen-Coconut-Smoothie-Cocada-Venezolana.htm

Gabon

Baked Bananas (a common dessert)

-8 bananas, cut into three equal diagonal pieces
-1 egg, lightly beaten
-2 Tbsp orange juice
-100g bread crumbs
-120ml vegetable oil
-24 Tbsp sour cream (3 Tbsp per serving)
-8 Tbsp brown sugar (1 Tbsp per serving)

1) Beat the egg with the orange juice. Dip the bananas in egg mixture, then roll in the breadcrumbs. 
2) Heat the vegetable oil in a frying pan and fry the bananas until they begin to brown lightly. Transfer to a baking sheet and place in an oven pre-heated to 170°C for 5 minutes. 
3) Serve 1 banana per person, topped with 3 Tbsp sour cream and sprinkled with brown sugar.


Source: http://www.bestglobalrecipes.com/index.php?option=com_garyscookbook&Itemid=0&func=detail&id=55

Iran

Maast-o khiar (Persian Cucumber Yogurt)
*NOTE: This is an 'essential' accompaniment to a Persian/Iranian meal! It is especially good with meat (kebabs, perhaps, as they also originated in the Persian Empire) and flat bread.

-1 (32 ounce) container plain yogurt
-3 English cucumbers, peeled and cubed (Note: Shredded may be more traditional)
-1 shallot, finely chopped
-5 Tbsp. dried dill weed (mint may also be substituted...or added)
-1 tsp salt
-1 tsp pepper
(garlic was also on the ingredient list, but i removed it as apparently garlic is not a traditional ingredient)

1) In a medium bowl, stir together the yogurt, cucumbers, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.


Source: http://allrecipes.com/recipe/persian-cucumber-yogurt-maast-o-khiar/detail.aspx