Braised Cucumbers in Paprika Cream

Peel the braised cucumbers, cut the ends generously small. Cut the cucumbers in half lengthwise, remove the seeds with a tablespoon, cut into slices two to three cm thick, season lightly with salt and set aside with the lid closed.

Heat the clarified butter in a large frying pan. Sauté the onions in it for five minutes while stirring, squeeze out the garlic and add it. Stir in lemon zest, cumin, paprika and sugar.

Add drained cucumbers, stir well and cook over medium heat for six to eight minutes. Add the sour cream or crème fraiche and water, stir well, bring to the boil again, season and perhaps add salt.

Pluck the dill from the stems, cut finely (do not chop) and fold in just before serving.

Serve with roast potatoes and a selchkaree cutlet.

Tip: Instead of clarified butter, you can also use butter in most cases.

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