Salads
Salatat Zabadi wa Khyar
Ingredients
- 2 cups (480 g) plain yogurt
- 1 large cucumber, finely diced
- 1 clove garlic, minced
- 1 tbsp chopped fresh mint
- 1/2 tsp dried mint
- Salt to taste
- 1 tsp olive oil, for drizzling
Method
- Whisk the yogurt in a bowl until smooth.
- Stir in the diced cucumber, garlic and fresh mint.
- Season with salt and dried mint, mixing well to combine.
- Chill for at least 15 minutes before serving, drizzled with a little olive oil.
Introduction: A cooling yogurt and cucumber salad served alongside spiced rice dishes and grilled meats, this dish provides a refreshing counterpoint to the richer, more heavily spiced mains typical of Kuwaiti cuisine.
Cultural Background: A cooling yogurt and cucumber salad served alongside spiced rice dishes and grilled meats, this dish provides a refreshing counterpoint to the richer, more heavily spiced mains typical of Kuwaiti cuisine.
Tips: Salt the diced cucumber and let it drain for 10 minutes before mixing to prevent a watery salad. Use full-fat yogurt for the creamiest texture.
Variations: Add finely chopped walnuts for a version with more texture. A pinch of sumac on top adds colour and tang.
Storage: Refrigerate in a covered container for up to 2 days.
Reheating: Not applicable; served chilled.
FAQs:
Q: Can I use Greek yogurt?
A: Yes, though thin it slightly with a splash of milk or water for the traditional consistency.
Q: Why is my salad watery?
A: Excess liquid from the cucumber; salt and drain it before mixing in.
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