Salads
Salatet Zabadi
The Quirky Foodster Team
Ingredients
- 300 g (1.25 cups) Plain full-fat yogurt
- 1 large Cucumber, grated and drained
- 1 clove Garlic clove, minced
- 1 tsp Dried mint
- 1/4 tsp Salt
- 1 tbsp Olive oil, for drizzling
Method
- Grate the cucumber and press it in a sieve to drain excess liquid.
- In a bowl, whisk the yogurt until smooth.
- Stir in the drained cucumber, minced garlic, dried mint and salt.
- Chill for at least 10 minutes to let the flavours meld.
- Drizzle with olive oil just before serving.
Introduction: A cooling cucumber and yogurt salad served alongside grilled meats and rich stews, this salad reflects Egypt's long-standing use of yogurt to balance spiced and hearty dishes.
Cultural Background: A cooling cucumber and yogurt salad served alongside grilled meats and rich stews, this salad reflects Egypt's long-standing use of yogurt to balance spiced and hearty dishes.
Tips: – Draining the cucumber well keeps the salad from becoming watery. Chilling briefly before serving improves the flavour considerably.
Variations: – Fresh mint can replace dried for a brighter, greener flavour. A pinch of dried dill is used instead of mint in some coastal households. Vegetarian as written; use plant-based yogurt for a vegan version.
Storage: Refrigerate for up to 2 days.
Reheating: Serve chilled; not intended for reheating.
Nutrition: Calories: 80 kcal | Protein: 5 g | Carbs: 6 g | Fat: 4 g | Fiber: 1 g
FAQs:
Q: How do I stop the salad from getting watery?
A: Squeeze the grated cucumber in a sieve or clean towel before mixing it in.
Q: Can I use Greek yogurt?
A: Yes, it will make the salad thicker and creamier.
Please log in to leave a comment.