Recipe - Persian Cucumber-Yogurt Salad

2 cup Yogurt
1 cup Cold water
3 Ice cubes
2 small Cucumber, peeled and minced
1 small Onion, minced
2 Radishes, cut or sliced up thin
One fourth cup Golden raisins
One fourth cup Chopped walnuts
1 tablespoon Crushed dried mint
Salt, to taste
Freshly ground black pepper,
to taste

Combine all the ingredients. Adjust mint, salt and pepper to taste. If
possible, let sit overnight.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #551 by "Master Harper
Gaellon" gaellon@inch.com on Apr 4, 1997