Salatat Zabadi wal Khiyar (Yogurt and Cucumber Salad)
The Quirky Foodster Team
4
Servings
Ingredients
- Plain yogurt — 300 g (1.25 cups)
- Large cucumber, grated and squeezed dry — 1
- Small garlic clove, minced — 1
- Dried mint — 1/2 tsp
- Salt — 1/2 tsp
- Olive oil, for drizzling — 1 tsp
Method
- Grate cucumber, then squeeze out excess liquid using a clean towel.
- Combine yogurt, cucumber, garlic, mint, and salt in a bowl. Mix well.
- Chill for 10 minutes if time allows.
- Drizzle with olive oil just before serving.
Introduction: A cooling yogurt salad often served alongside spiced stews to balance heat and richness.
Cultural Background: A cooling yogurt salad often served alongside spiced stews to balance heat and richness. Mint and garlic give it a fresh, fragrant lift.
Tips: Squeezing the cucumber thoroughly prevents a watery salad.
Variations: Add finely chopped fresh dill for a different herbal note. Use plant-based yogurt for a fully vegan version.
Storage: Refrigerate up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 70 kcal, 4 g protein, 3 g fat, 6 g carbohydrate per serving.
FAQs:
Q: Can I use Greek yogurt?
A: Yes, though it will be thicker and slightly tangier than regular yogurt.
- Plain yogurt — 300 g (1.25 cups)
- Large cucumber, grated and squeezed dry — 1
- Small garlic clove, minced — 1
- Dried mint — 1/2 tsp
- Salt — 1/2 tsp
- Olive oil, for drizzling — 1 tsp
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