Salads
Cucumber and Herb Salad with Goat Cheese
Ingredients
- - 2 cucumbers, thinly sliced
- - 150 g (5 oz) soft goat cheese, crumbled
- - 2 tablespoons fresh dill, chopped
- - 2 tablespoons fresh coriander, chopped
- - 2 tablespoons sesame oil
- - 1/2 teaspoon salt
Method
- Arrange the sliced cucumber on a serving plate or shallow bowl.
- Scatter the crumbled goat cheese evenly over the cucumber.
- Sprinkle with the chopped dill and coriander.
- Drizzle with sesame oil and season with salt.
- Serve immediately while the cheese and herbs are fresh.
Native/Reconstructed Name: Shesep en Iyet (reconstructed; cucumber and cheese)
Cultural Background: Soft fermented cheeses made from goat's or cow's milk were well established in ancient Egypt — remnants of
what is considered among the world's oldest known solid cheese were identified in a tomb near Saqqara.
Paired with cucumber, abundant along the Nile's fertile banks, this cool, tangy salad would have offered
welcome relief in Egypt's heat.
Tips:
– Salting the cucumber slices lightly and draining for 5 minutes first prevents a watery salad.
– Use the freshest soft cheese available — a young, mild goat cheese is closest to the ancient original.
Variations:
– Add thinly sliced red onion for extra bite.
– Swap dill for mint for a brighter, more aromatic version.
Storage: Best eaten fresh; not suitable for storage once assembled.
Reheating: Not applicable — served cold.
Nutrition: Approx. 145 kcal, 6 g protein, 5 g carbohydrate, 11 g fat per serving.
FAQs:
Q: Was cheese really made in ancient Egypt?
A: Yes — archaeological analysis has confirmed solid fermented cheese from as early as the First Dynasty.
Q: Can I use feta instead of goat cheese?
A: Feta works well as a substitute, though it is saltier and firmer than the soft cheese likely eaten historically.