The combination makes a cooling, refreshing to meaty dishes. Spoon it over anything!
(Hebrew) יוגורט עם מלפפון
8 servings
2 small organic cucumbers (7-oz/200 g)
2 cups (500 g) Greek yogurt or dairy-free goat yogurt
1 crushed clove of garlic
pinch or two of cayenne pepper
1 Tbs. (15 g) chopped mint
2 Tbs. (30 ml) organic lemon juice
pinch of white pepper
optional:
- 1 tsp. (4,5 g) almonds
- chopped parsley
1. Peel the cucumbers and cut them into very thin slices.
2. Mix all the ingredients in a bowl.
3. Add the cucumbers and season to taste.
4. Leave in the refrigerator for 30 minutes.
5. Serve cold.
The Palestinian version is served with rice dishes, lamb or chicken.
(Arbaic) خير بألبان
/khyar b'laban/
1-2 small organic cucumbers
1 cup (240 ml) organic plain yogurt or dairy-free goat yogurt
1 clove of garlic
dry mint
1. Pound the garlic and mint into the yogurt.
2. Add the chopped cucumbers.
3. Serve with garbanzo beans and pita bread, as a salad or dip, or over other dishes.
(a) Garnish a dip with a mint leaf.
(a) Garnish a dip with a mint leaf.
