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Salads

Salatat Zabadi (Yogurt and Cucumber Salad)

★ ★ ★ ★ ★ (0)
15 min (plus 15 min chill)
Prep

Ingredients

  • 500 g (2 cups) plain yogurt
  • 1 cucumber, grated and drained
  • 1 clove garlic, minced
  • 1 tbsp dried mint
  • 1/2 tsp salt
  • 1 tbsp olive oil, for serving

Method

  1. Grate the cucumber and squeeze out excess liquid using a clean towel.
  2. In a bowl, whisk the yogurt until smooth.
  3. Stir in the grated cucumber, garlic, dried mint and salt.
  4. Chill for at least 15 minutes before serving.
  5. Drizzle with olive oil just before serving.

Introduction: A cooling yogurt-based side dish served with rice and grilled meats, Salatat Zabadi reflects the wide use of yogurt in Iraqi cuisine as both a condiment and a refreshing counterpoint to spiced dishes.

Cultural Background: A cooling yogurt-based side dish served with rice and grilled meats, Salatat Zabadi reflects the wide use of yogurt in Iraqi cuisine as both a condiment and a refreshing counterpoint to spiced dishes.

Tips: Draining the cucumber well is essential to prevent a watery salad.

Variations: Fresh mint can be used in place of dried, and a pinch of dried dill is a nice regional twist. Vegetarian as written; not authentically vegan due to yogurt.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Not applicable; served cold.

FAQs:

Q: Can I use Greek yogurt?

A: Yes, it will yield a thicker, creamier salad.

Q: What dishes pair well with this?

A: It's a classic side for grilled kebabs and rice dishes.

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