Salted Mint Lassi
By: Carrie Barr
Published: Monday, November 30, 2009 - 2:31pm

Ingredients




2 teaspoons cumin seeds
1 cup mint leaves
4 cups plain Greek-style yogurt
1 1/2 teaspoons kosher salt
1/2 cup water

Preparation

1 Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant, 1 to 2 minutes. Transfer 1 1/2 teaspoons to a blender with mint, yogurt, kosher salt, and water. 2 Blend until pale green with flecks of mint and cumin. Serve lassi over ice and sprinkle with remaining 1/2 teaspoon cumin seeds.

About


Cooks' note: .  Lassi can be made 1 day ahead and chilled. Stir before serving if necessary. 
Adapted from  Gourmet   | October 2009 by Susan Feniger and Kajsa Alger