| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Laban, yoghurt |
| 1 | c | Peeled chopped cucumbers |
| 1/2 | t | Salt |
| 3 | Cloves garlic | |
| 1 | t | Dried mint |
INSTRUCTIONS
Mint gives this summer salad a particularly refreshing taste. Good with kibbeh but not with fish, on account of the laban. Break the laban curd with a spoon and stir until smooth. Combine with cucumbers. Work garlic to a paste with salt and mix it with a spoonful of laban before adding to the cucumber mixture. Add mint. Finely shredded lettuce may be substituted for cucumber when out of season. (From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959) Posted to JEWISH-FOOD digest V97 #004 From: Daniella De Picciotto <daniela@dialdata.com.br> Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1165.9mg
Potassium: 66.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: <1g