Mast esfenaj

•   2½ cups unflavored, whole milk plain yogurt, better partially drained (low-fat may be used)
•   200 g/ 2 Persian cucumbers, peeled and diced small
•   10 g/ 2 Tbsp/ 2 stems sliced scallions  -or-  onion diced small
•   1 or 2 small cloves garlic, pressed/mashed (I ended up using 2)
•   1 Tbsp chopped, fresh mint (¼ tsp dried mint flakes may be used)
•   1 Tbsp chopped, fresh dill weed (optional)
•   40 g/ ¼ cup  raisins
•   50 g/ ¼ cup walnuts, chopped
•   ¼ tsp salt, or to taste
•   1/8 tsp ground black pepper to taste
•   optional garnish:  for aroma and color, a few pieces  dried rose buds/petals   -or-  fresh, edible organic rose pedals (I used ground rose pedals I had, which were meant for spice mix, unfortunately not red.)

Mast esfenaj

mast esfenaj

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