Omani Cucumber and Yoghurt Salad (Salatat Khiyar bil Laban)
The Quirky Foodster Team
Ingredients
- Cucumbers, diced — 2
- Plain yoghurt — 240 g (8.5 oz)
- Garlic, minced — 1 clove
- Dried mint — 1 tbsp
- Olive oil — 1 tbsp
- Salt — to taste
Method
- Combine the diced cucumber, yoghurt, garlic and dried mint in a bowl.
- Drizzle with olive oil and season with salt.
- Toss well and chill for at least 15 minutes before serving.
Introduction: A cooling salad of diced cucumber in a garlicky yoghurt dressing, a refreshing accompaniment to Oman's richer, spiced main dishes.
Cultural Background: Yoghurt-based salads are common across the Gulf region, offering a cooling contrast to spiced meat and rice dishes, and this simple cucumber version is a familiar side across Omani tables.
Tips: Use a thick, good-quality yoghurt for the best creamy texture. Chill well before serving for the most refreshing result.
Variations: Add a little grated fresh ginger for extra warmth. Include a chopped chilli for a spicier version.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this be made with fresh mint instead of dried?
A: Yes, fresh chopped mint works well and gives an even brighter flavour.
Q: What is this salad typically served with?
A: Grilled meats, rice dishes and other spiced Omani mains.
- Cucumbers, diced — 2
- Plain yoghurt — 240 g (8.5 oz)
- Garlic, minced — 1 clove
- Dried mint — 1 tbsp
- Olive oil — 1 tbsp
- Salt — to taste
Please log in to leave a comment.