Cucumber Yogurt Salad With Dill Sour Cherries And Rose Petals Food

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)

Steps:

• The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
• To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
• Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
• Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
• Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
• To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
• Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
• Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

CUCUMBER YOGURT SALAD WITH DILL, SOUR CHERRIES AND ROSE PETALS

Steps:

• In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
• Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.

CUCUMBER IN SOUR CREAM SALAD

Steps:

• Sprinkle the cucumber with salt.
• Let stand 30 minutes.
• Drain thoroughly.
• Dry on paper towel.
• Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
• Pour over cucumber.
• Chill well before using.
• Garnish with fresh dill.

CREAMY YOGURT CUCUMBER SALAD RECIPE

Steps:

• Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

CUCUMBER SALAD WITH DILL SOUR CREAM

Steps:

• In a colander over a bowl, toss the prepared cucumbers with 2 tsps salt and let drain 1 hour.
• In a large bowl, mix together sour cream, cider vinegar, dill and sugar.
• Add in the drained cucumbers and sliced onion. Toss to mix.
• Season with pepper, as desired.

CUCUMBER SALAD

Steps:

• In a small bowl, whisk together sour cream, dill, salt, pepper, and vinegar.
• Thinly slice the cucumber and red onion. Use a mandoline if you have one to make quick work of this step.
• Place the sliced cucumber and red onion in a medium serving bowl and toss with the dressing. Check for seasoning and add additional salt and/or pepper if needed.
• Refrigerate for up to 3 days or serve immediately. Garnish with additional fresh dill if desired.

YOGURT CUCUMBER SALAD

Steps:

• With a small spoon remove the seeds and cut the cucumber into "half moon" pieces. Make a dressing of yogurt, lemon and dill; season to taste with salt and pepper and toss with cucumber "half moons".