Cucumber Salad - Ugorkasalata

by Daniel Rogov

4 cucumbers, peeled and thinly sliced
1/4 cup wine vinegar
2 Tbsp. sugar
1 clove garlic, mashed
generous pinch of red paprika
black pepper to taste
1/2 tsp. crushed cumin seeds
parsley, chopped, for garnish

Place the sliced cucumbers in a glass bowl and sprinkle liberally with salt, stirring. Let stand for 1 hour and then drain the accumulated liquids. Dry the cucumber slices on paper toweling and then return to the bowl. Combine the wine vinegar, sugar, garlic, paprika and pepper and mix well. Pour over the cucumbers, tossing well. Sprinkle the cumin and parsley over the top. Serve lightly chilled or at room temperature.

Serves 4-6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.