Egyptian Garlic Yogurt Cucumber Salad

"This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!"
 
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photo by cooking in cairo... photo by cooking in cairo...
photo by cooking in cairo...
Ready In:
7mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Empty yogurt into a small mixing bowl.
  • Grate the half cucumber into yogurt.
  • Using a garlic press, press the garlic into bowl.
  • Add vinegar, chopped dill, salt and pepper to taste.
  • Best when chilled for 30 minutes or so.
  • Keeps great in fridge for a few days.
  • Serve with warm pita bread for dipping.

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Reviews

  1. Missing major step of of setting the cucumber gratings in a colander with a pinch of salt for 30 minutes so excess juice drains and does not make the dish soupy
     
  2. Very yummy. Garlicy! I used organic yogurt, English cucumber, fresh dill, sea salt, freshly ground black pepper, plus the rest of the ingredients. I ate this garlicy salad on it's own! Made for WELCOME TO EGYPT!
     
  3. I was looking for a cucumber salad that had egg free dressing. This was perfect. Very good flavour, and light tasting. Thanks for posting.
     
  4. Wowowow! This is exactly what I was looking for. I used 2 medium sized persian cucumbers, peeled, seeded and finely diced and dry dill weed. I don't know how much yogurt I used, I had about 1/3 of a container of Greek yogurt and just dumped everything in on top of it. I tasted it before I put it in the fridge and it's fantastic, I can't wait to taste it tonight... I'm sure the flavors will be even stronger!
     
  5. This has a great taste to it! I used Low-fat yogurt. Thanks for sharing;) UPDATE: I used LF sour cream to make this and it was still delicious.
     
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RECIPE SUBMITTED BY

<p>I'm an American living in Cairo, have lots of free time and love to cook! My friend told me I know the science of food, that I am a food scientist; I was like what??? She said that I put together ingredients that she would never think of, that I know what goes with what, what tastes and works... honestly I really don't know about that, but I do love cooking. I like experimenting and making delicious, but simple meals. I love fresh ingredients, spices and enjoy preparing food for friends. I am so pleased when I see the enjoyment they get from my food. Please be patient with my recipe posts, some may seem lengthy, but I like to explain well so you will get it the first time. I appreciate this from others, so I hope you will too. Also, I never measure anything, so I will try my best to give measurements that will work for you. Anyway, enjoy my recipes on food.com!</p>
 
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