Lebanese Cucumber Soup Recipes
LEBANESE CUCUMBER SOUP
Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc.
Provided by winkki
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate or chop cucumber; do this over a bowl to catch any liquid.
- Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
- Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
- Chill in the fridge until cool.
- To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.
Nutrition Facts : Calories 114, Fat 4.7, SaturatedFat 2.9, Cholesterol 10.5, Sodium 46.3, Carbohydrate 15.4, Fiber 0.7, Sugar 12.4, Protein 3.8
PICKLED LEBANESE CUCUMBER
Make and share this Pickled Lebanese Cucumber recipe from Food.com.
Provided by JoyfulCook
Categories Vegetable
Time 30m
Yield 2 Jars
Number Of Ingredients 6
Steps:
- Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
- Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
- cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
- Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
- Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.
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