Middle Eastern Yogurt Cucumber Salad Recipes
CUCUMBER AND YOGURT SALAD
Cucumbers in a creamy yogurt dressing. Serve very cold.
Provided by jen
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 7
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 6.1 g, Cholesterol 2.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 28 mg, Sugar 3.9 g
CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)
This is a very simple, but different kind of salad that goes great with a lot of dishes. It is also a nice dish to make during Ramadan, either for suhr or uftur! Enjoy :)
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Stir yogurt until smooth.
- Add cucumber, salt, and garlic.
- Garnish with mint.
- Normally eaten with pita bread. Enjoy!
MIDDLE EASTERN YOGURT CUCUMBER SALAD
This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes.
Provided by chef FIFI
Categories Palestinian
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 622.3, Carbohydrate 9.6, Fiber 0.6, Sugar 5.9, Protein 3.5
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.
Nutrition Facts : Calories 93 kcal, Carbohydrate 13 g, Cholesterol 7 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1341 mg, Sugar 10 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
TAHINI SALAD
A Middle Eastern salad drizzled with lemon tahini dressing.
Provided by Diana
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In a bowl, mix all the ingredients together. The tahini mixture will become watery, then it will shrink, and then again it will become a bit loose while you mix. If your tahini dressing is too thick, add a little bit of cold water and mix again. Adjust ingredients to your liking.
- Chop the tomatoes and the cucumber into cubes. Add the tahini dressing and mix the salad.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 600 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MAST-O-KHIAR (YOGURT CUCUMBER SALAD BITES)
Mast-o-khiar is a scrumptious classic Persian salad of cool cucumbers with creamy yogurt, and infused with fragrant herbs. Presented here in two ways - as a traditional salad and in a modern appetizer style. It makes a great Persian style appetizer that is quick, easy, vegetarian, low carb and gluten free.
Provided by Roxana Begum
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Scrub the surface of one cucumber using a vegetable brush and rinse well. Chop into small pieces. Alternatively you may grate the cucumber, especially for making the appetizer style cucumber yogurt salad bites.
- Drain any juices very well. It should yield about 2 cups grated cucumber.
- In a mixing bowl, combine cucumber, yogurt, garlic, dill, green onions, mint, and ground rose petals. Season it with pepper and salt as per taste.
- Add raisins and walnuts if you prefer. The addition of these ingredients is most suitable if preparing it for the appetizer style cucumber salad bites. Chill the mixture for one to two hours.
- If serving it as a traditional salad, then transfer the mixture to a serving bowl. Garnish with rose petals and mint to finish off the Mast-o-khiar.
- If serving it as cucumber salad bites, then take the other cucumber, scrub and rinse the surface very well with a vegetable brush.
- Cut off the ends of the cucumber. Then using a sharp knife cut it lengthwise through the center into two long halves.
- Using a melon baller scoop out the center portion of the cucumber to create a hollow cavity along the length of the halves. Then cut the hollowed out cucumber halves into smaller pieces. Using a small spoon fill these with the cucumber yogurt mixture.
- Garnish the yogurt cucumber salad bites with rose petals, mint, red pepper flakes, walnuts, raisins, barberries etc.
- Place the cucumber salad bites on a serving platter and insert toothpicks to make it easy to serve.
Nutrition Facts : ServingSize 1 Cup, Calories 107 kcal, Carbohydrate 11 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 70 mg, Fiber 1 g, Sugar 9 g
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".
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- Wash your cucumbers and pat them dry with a kitchen towel. Then slice lengthwise and chop into small pieces. Or optionally slice into thin slices.If you want to salt the cucumbers to remove excess liquid, then do it at this point. Add the cucumber to a large bowl or sieve and sprinkle with salt. Leave to rest for 20-30 minutes, lightly squeeze out the excess liquid and blot with some kitchen towel - then continue with the recipe.
- You can store this cucumber yogurt dip in the refrigerator for between 1-2 days. If you set some of the yogurt sauce aside, then that is fridge-friendly for 3 days.Though the cucumber salad is ready to eat immediately, I suggest leaving it to marinate in the fridge for a few hours. The flavors will develop and the cucumber becomes tender.Note that, over time, the moisture within the cucumbers will thin the yogurt dressing and it can become watery/mushy. You can make this better with the tips mentioned above, though it won't avoid it entirely.
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- Wash and dry the cucumber, then using a teaspoon, spoon out the seeds from the inside. This is optional but it ensures the salad doesn't get watery, especially if you're leaving it in the fridge for a while
- Finely dice the cucumber to your desired size. I like mine chunky, but you can adjust this. If you want it to be more like a dip, you can grate the cucumber
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- Using a mandolin, or sharp knife, slice cucumber into thin uniform disks and place in a strainer over a bowl. Toss with the salt, and let stand 15-30 minutes (or place in the fridge overnight for a couple of hours) to help them release a little liquid. Drain or pat dry. (If in a hurry feel free to skip this step).
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