| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Egyptian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Cucumbers; peeled |
|
|
Salt |
| 2 |
tb |
Chopped fresh mint |
| 6 |
oz |
Feta |
| 1/4 |
c |
Finely chopped scallions |
| 2 |
tb |
Lemon juice or white wine vinegar |
| 1 |
tb |
Olive oil |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
SALAD
DRESSING
Source: Jane Brody's Good Food Book
1. If you want to reduce the salt content of the feta, cut it into chunks
and soak in cold water for an hour.
2. Score the cucumbers with the tines of a fork, and cut them in half
lengthwise. Remove the seeds - a grapefruit spoon or melon baller works
well. Sprinkle the cucumbers with salt, and let them stand for about 1/2
hour. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
3. In a medium serving bowl, crush the feta with a fork and mix it with the
scallions, lemon juice, oil, and pepper.
4. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad
with the mint. It can sit in the refrigerator before serving, but try not
to hold it more than an hour or so or it will get watery.
Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@ci.escondido.ca.us>
on Aug 4, 1998, converted by MM_Buster v2.0l.
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