INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA
Provided by Aarti Sequeira
Time 10m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.
TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR
Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.
SMASHED CUCUMBER SALAD WITH ZA'ATAR AND FETA
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Provided by Chris Morocco
Categories Bon Appétit Salad Side Cucumber Feta Spice Garlic Vegan Lime Juice Vegetarian Cheese Quick & Easy Quick and Healthy Healthy
Yield 4 servings
Number Of Ingredients 8
Steps:
- Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
- Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5-7 minutes. Add za'atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
- Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta.
CUCUMBER YOGURT ZA'ATAR SALAD (HOW I LIKE IT )
Make and share this Cucumber Yogurt Za'atar Salad (How I Like It ) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
- Tear off pieces of the pita bread and use them to scoop up salad.
Nutrition Facts : Calories 353.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 131.9, Carbohydrate 31.3, Fiber 4.7, Sugar 20.1, Protein 12.3
STEAK SALAD WITH ZA'ATAR CHIMICHURRI
I absolutely adore the combination of za'atar with steak. Plus, serving this [for Mother's Day] is a deliciously subtle way of smashing the patriarchy - and I'm totally on board.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- Make the chimichurri: Combine the cilantro, mint, parsley, olive oil, vinegar, za'atar, jalapeño, lime juice, shallot and a pinch of salt in a blender. Puree, scraping down the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
- Prepare the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature registers 125˚ F (for medium rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
- Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the za'atar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and sauté until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
- Mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick pieces and place atop the salad. Drizzle with some of the chimichurri and serve immediately with the remaining chimichurri on the side.
YOGURT & CUCUMBER SALAD
Make and share this Yogurt & Cucumber Salad recipe from Food.com.
Provided by Lasagna Lover
Categories Lebanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, cut the cucumber into circles.
- Smash the garlic.
- Add the yogurt & mix well.
- Add salt as per your taste.
- Add some dried mint & mix all ingredients together.
- Serve cold.
Nutrition Facts : Calories 327.6, Fat 16.4, SaturatedFat 10.5, Cholesterol 65, Sodium 233.5, Carbohydrate 28.7, Fiber 0.7, Sugar 25.4, Protein 18.3
YOGURT SALAD (JAJEEK)
This is a staple in our home. A simple salad that is made throughout the Middle East, Arabian influenced African countries such as Sudan were it is called Salatet Zabady bil Ajur & the Mediterranean. It is served as a mezza or salad side dish. It is especially good as a cool sauce to be paired with hot rice dishes as we do. Recipe#387395, for example. Modified from Delights from the Garden of Eden by Nawal Nasrallah. Prep time does not include 30 minutes in the refrigerator.
Provided by UmmBinat
Categories Vegetable
Time 8m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl stir yogurt until creamy. Add finely diced cucumber, minced and crushed garlic, sea salt to taste, and optional mint. Stir well and refrigerate for about 30 minutes before serving but not too much longer or cucumbers will lose their crunch.
- Enjoy!
Nutrition Facts : Calories 86, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 58.5, Carbohydrate 8.3, Fiber 0.5, Sugar 6.6, Protein 4.8
CUCUMBER SALAD WITH YOGURT
This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.
Provided by barbara
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g
SAUDI GIRLS CUCUMBER YOGURT SALAD
This is yummy. DH dictated this recipe to me from memory to have as a quick pretty healthy late night summer snack. It's similar to salads served with rice through out the Middle East.
Provided by UmmBinat
Categories Vegetable
Time 7m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- You may peel the cucumber if you prefer (I would if it has wax!).
- Cut it into small cubes and put it in a bowl.
- Mix in the Balkan yogurt so there is more yogurt than cucumber.
- Add freshly squeezed lemon juice, sea salt and a little white vinegar, to taste.
- Enjoy as a cool dish in the heat.
Nutrition Facts :
YOGURT-CUCUMBER DRESSING WITH ZA'ATAR
Provided by Martha Stewart
Categories Entertaining
Time 1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.
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