This dish is called a salad, but it doesn't not conform to the typical North American definition. For most people it would be considered a dip and if a waiter served them this as a salad they'd just stare at him in disbelief. Fact is, for most Egyptian families this is a familiar dish due to its versatility (it can go with virtually anything). For the most part however, it is served with spicy foods to cool them down or with grilled meats (especially chicken). Occasionally, you may see it served with toasted or fried pita bread. This recipe will make 6 servings (2 cups of yogurt). Happy Cooking! Click Read more to see the rest!
Ingredients:
2 cups yogurt
1 large cucumber, seeded and grated
10 large leaves of mint, minced
1 clove of garlic crushed
1/2 tsp salt
Directions:
Mix all the ingredients together. Let it sit in the fridge for an hour or serve immediately.
Decorate your dish with a bouquet of mint leaves, paprika powder (optional) and olive oil
2 cups yogurt
1 large cucumber, seeded and grated
10 large leaves of mint, minced
1 clove of garlic crushed
1/2 tsp salt
Directions:
Mix all the ingredients together. Let it sit in the fridge for an hour or serve immediately.
Decorate your dish with a bouquet of mint leaves, paprika powder (optional) and olive oil
Photos courtesy of: : http://www.foodofegypt.com/05/14/yogurt-cucumber-dip/
Recipe derived from: : http://www.foodofegypt.com/05/14/yogurt-cucumber-dip/
Recipe derived from: : http://www.foodofegypt.com/05/14/yogurt-cucumber-dip/