Tuesday, September 2, 2008

Cucumber Yogurt Salad

I got this recipe from my dear friend and neighbor, Brigitte.  She always has really good Middle Eastern recipes, and this is no exception.  A delightful and refreshing side, it is perfect with a multitude of main dish options.  

1 large garlic clove crushed in 1 tsp salt
about 8 fresh mint leaves
1 quart plain yogurt
1 English cucumber or 2-3 Persian cucumbers

Mash the garlic with the salt and chop the mint, then mix together in a bowl.
Add the yogurt, blending well.
Peel and cut the cucumber in half lengthwise, then slice them in thin half-rounds.
Fold in the cucumber.

2 comments:

Steph said...

Yum! I usually pair yogurt with fruit, but vegetables is a great idea too.

If you do make Dorie's cookies, I left them to cool on the baking sheet lined with parchment for 10 minutes before I removed them to keep them chewy after they were cold. I also baked for 11-12 minutes, but that depends on the oven.

KMAYS said...

This looks great! It would be perfect alongside lentil-walnut burgers or some sort of falafel.