Lebanese cucumber salads

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Recipe by Damaris Beems Course: Mezze, SaladsCuisine: Lebanese, Arabic
Servings

4

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Cucumber 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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