Egyptian Garlic Yogurt Cucumber Salad
photo by cooking in cairo...
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 ounces plain yogurt (you could use a 6 oz container too, no problem)
- 1⁄2 cucumber (grated fine)
- 3 garlic cloves (crushed)
- 1 tablespoon white vinegar
- 1 teaspoon fresh dill (chopped- you could use dry dill, but fresh better)
- salt & pepper
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 5 more reviews
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>