Middle Eastern Yogurt Cucumber Salad Food

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Steps:

• Cut cucumbers into cubes, set aside.
• In medium bowl add all other ingredients into bowl except for olive oil.
• Mix well until no clumps.
• Add cucumbers and mix well.
• Garnish with olive oil on top.
• *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• Enjoy.

CUCUMBER AND YOGURT SALAD

Steps:

• Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
• Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
• Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

KHYAR BI LABAN (CUCUMBER YOGURT SALAD)

Steps:

• Peel and slice cucumbers into thin rounds.
• Place sliced cucumbers in a strainer and sprinkle with salt. Set aside.
• While salted cucumber slices sit, crush garlic and mash together with fresh mint leaves using a mortar and pestle or wooden spoon.
• Combine yogurt and garlic mint mixture together. Stir well.
• Fold in cucumber slices and serve cold.

MIDDLE EASTERN SALAD

Steps:

• Whisk olive oil with red wine vinegar, Dijon and salt.
• Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
• Serve with feta or goat cheese crumbled over top.

CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)

Steps:

• Stir yogurt until smooth.
• Add cucumber, salt, and garlic.
• Garnish with mint.
• Normally eaten with pita bread. Enjoy!

YOGURT, CUCUMBER AND LETTUCE SALAD

Steps:

• Toss ingredients together in a bowl.
• Keep chilled until ready to serve.

MIDDLE EASTERN SUMMER SALAD

Steps:

• For the salad: Peel the cucumbers (optional, I never peel mine).
• Chop the cucumbers and the tomatoes.
• Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
• Cover and chill.
• Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
• For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
• In a food processor bowl combine the chickpeas, tahini, and garlic.
• Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
• Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
• Cut the warm pita rounds into wedges.
• Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
• Serve with cucumber and tomato salad.

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".