Inspired by Chef Kamal Al-Faqih from his book Classic Lebanese Cuisine.
Ingredients
2 cucumbers (choose narrow firm
cucumbers without large seeds,
English cucumbers are excellent for this salad)
1 large clove garlic
1/2 teasp. salt
1/2 teaspoon tahini
1 cup Greek yoghurt (see how to make your own)
1 tablespoon finely chopped fresh mint leaves or
1/4 teaspoon dried mint flakes.
Directions
Put the garlic and salt in a medium sized bowl. Mash the garlic to a pulp using a pestle.
Add 1/2 teaspoon tahini and mix well (tahini serves as a binder) and then add 1 cup yoghurt and the mint. Mix well. Cover and refrigerate until needed.
Peel cucumber lengthwise, leaving a little strip of green skin. Quarter it lengthwise, then cut each quarter into small pieces. Cover and refrigerate.
Add cucumber to the yoghurt mixture just before serving.
No comments:
Post a Comment