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magazine 2008 06 iced cucumber soup with mint watercress and feta cheese
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Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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Crispy-creamy feta croutons are the salad topper you didn’t know you were missing.
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Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.
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Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.
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This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.
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Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.
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Serve this small plate (or meze) with two others—Zucchini Patties with Feta and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.
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They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
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Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.
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