Cucumber and yoghurt salad

Cucumber and yoghurt salad

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Popular throughout the Middle East as a mezze (appetiser), this is great used as a dip for flat bread. It is also excellent as a sauce with grilled meat dishes.

Ingredients

Quantity Ingredient
3 lebanese cucumbers
1 teaspoon salt
1 cup natural yoghurt
1-3 garlic cloves, crushed
salt and freshly ground pepper
a few sprigs fresh mint or dill, finely chopped
olive oil, (optional)

Method

  1. Peel the cucumber thinly, leaving as much of the green under the skin as possible. Cut into tiny cubes or thin slices (or grate coarsely). Place in a colander with a teaspoon of salt, and leave to drain for 30 minutes or so. Rinse well in cold water and drain thoroughly.
  2. Beat the yoghurt in a bowl until smooth. Mix in the cucumber and garlic. Season with salt and pepper, to taste. Scatter over the mint and dill and, if you like, drizzle with a little olive oil.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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