Lebaneseyogurtandcucumbersalad Recipes
HUNGARIAN CUCUMBER SALAD
Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.
Provided by Michelle Berger
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
- Pour vinegar over cucumber mixture; toss to coat.
- Pour oil over cucumber mixture; toss to coat.
- Season with salt and black pepper.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g
KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
LEBANESE YOGURT AND CUCUMBER SALAD
Make and share this Lebanese Yogurt and Cucumber Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected.
- Place the mint and garlic together in a salad bowl and crush with a little salt.
- Add the drained yogurt and cucumbers. Mix well and chill before serving.
Nutrition Facts : Calories 119.7, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 61.8, Carbohydrate 16, Fiber 0.9, Sugar 7.6, Protein 6.2
CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)
This is a very simple, but different kind of salad that goes great with a lot of dishes. It is also a nice dish to make during Ramadan, either for suhr or uftur! Enjoy :)
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Stir yogurt until smooth.
- Add cucumber, salt, and garlic.
- Garnish with mint.
- Normally eaten with pita bread. Enjoy!
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