Lebanese cucumber salads
Course: Mezze, SaladsCuisine: Lebanese, Arabic
Servings
4
Preparation
10
minutesCooking time
10
minutesTotal time
20
minutesCucumber is really fresh. Cucumber reminds me of summer In combination with yoghurt (in this case coconut yoghurt) is a classic of course. The version with ‘eau de fleur d’oranger’ is not so known, but very nice. I make them often at the same time. Two very different cucumber salads.
Ingredients
- For the salad with yoghurt
2 cucumbers
3 cloves garlic
200 ml coconut yoghurt
salt and pepper
1 bouquet fresh mint
- For the salad with orange blossom water
2 cucumbers
1 bouquet fresh mint
3 table spoons orange blossom water
salt and pepper
1 orange (the juice)
preparation
- For the salad with coconut yoghurt: Grate the cucumbers with their skin. Let them drain really well in a sieve. Press and squeeze out as much liquid as you can.
- Grate the garlic and add it to the yoghurt. Add salt and pepper. Cut the mint leaves.
- Mix everything well. You can add a sip of great olive oil on top of the salad.
- For the salad with the orange blossom water: Grate the cucumbers with their skin. Let them drain really well in a sieve. Press and squeeze out as much liquid as you can.
- Put the cucumber in a bowl, add salt and pepper. Add the fresh orange juice and the orange blossom water.
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