|Sultana, walnut & yogurt salad|
For those interested, the kaleh joosh recipe in Middle Eastern Cookery sprinkles flour over the fried onions, adds the yogurt and brings it almost to the boil. Dried mint (rather than the fresh in Diana's take) is used in the oil and the whole thing is topped with saffron water, dates and walnuts. Other versions you can find on the Net include soup-like concoctions, some even with meatballs in them!
Since Greek yogurt is not readily available in Japan, I strain a tub of plain yogurt and use that instead. You can do this by putting the yogurt in a sieve lined with kitchen paper over a bowl, or, to speed things up, twisting the top of the kitchen paper closed and putting the package in the sieve with a light weight (say, a tin of tomatoes on a side plate) on top. The liquor that strains off makes a lovely thirst-quenching drink.
Sultana, walnut and yogurt salad
Serves 4-6 as part of a meze table
40 g walnut pieces
small handful mint leaves, chopped