Definitely you’ll want to consider this abdoogh khiar, a delightful chilled Persian soup that combines buttermilk and yogurt with a riot of crunch from cucumbers, walnuts and lavash, some sweet raisins and an herbal punch of dill, chives and mint.
And casting our eyes toward the future, you might cook extra eggs when you make the ouefs mayo, so that you can put together an egg-salad sandwich for lunch tomorrow: either this yolk-heavy version from Eli Zabar or this Los Angeles classic from Konbi in Echo Park. (Or go off book and make your own: mayonnaise, more Dijon than you’d usually use, a lot of tarragon, salt and pepper.)
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