| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Laban (yoghurt) |
| 1 |
c |
Peeled chopped cucumbers |
| 1/2 |
ts |
Salt |
| 3 |
|
Cloves garlic |
| 1 |
ts |
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
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Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)
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