Cucumber Sauce 350 grams (3/4 lb.) cucumber, coarsely grated 4 ml. (3/4 tsp.) whole cumin seeds 10 ml. (2 tsp.) green chili peppers, seeded and chopped (optional) 250 ml. (1 cup) plain yogurt 5 ml. (1 tsp.) olive oil 2.5 ml. (1/2 tsp.) garlic, crushed or finely chopped salt to taste Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill for one hour. middle eastern recipe index christina m k al-sudairy buy the book!