With the rising temperatures, I crave fresh foods that quench the thirst. The cucumber yogurt salad is a Middle Eastern dish, similar to the Greek Tzatziki dip. This is my version of a famous Lebanese side dish that I have customized to make it a main dish.
For 6 servings, you will need the following:
4-5 medium-sized cucumbers, washed thoroughly and sliced or cut into small pieces
750 grams of plain yogurt
5 tablespoons of olives stuffed with paprika and chili
1 clove of garlic, I use garlic flakes instead and get the same good taste
Fresh mint to taste
Salt to taste
Olive oil, you can use some with chili if you like it hot 😁
For the garnish:
Hemp, flax, and chia seeds
Sunflower seeds
Fresh fennel
Place the sliced or diced cucumbers in a strainer and add some salt. Let them rest a few moments. Meanwhile, use a mortar to mash the crushed garlic clove with fresh mint and some olive oil. Add the mixture to the yogurt and stir well. Add the cucumbers, the stuffed olives. Fold to combine. Place your bowl in the refrigerator for 1 or 2 hours. This salad is best savored when chilled and fresh. When you are about to serve it, add the garnish seeds and the fennel, and another bit of olive oil, et voilà!
Bon appétit 😋
