Cucumber Yoghurt Salad (Labaan Bil Kiyaar)

Submitted by lemoncurd

"A lovely cooling salad Serve with rice dishes or grills."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 bowl
• Serves: 2-4

ingredients

• 3 arabic cucumbers (small cucumbers)
• 236.59 ml mild natural drinking yoghurt
• 2.46 ml salt
• 1.23 ml fresh cracked black pepper
• 2.46 ml dried mint
• 1 garlic clove, minced
• 1.23 ml rose water

directions

1. Place yoghurt into a bowl.
2. Add garlic mint, rose water and spices to yoghurt.
3. Mix well.
4. Dice cucumbers into small pieces.
5. Add cucumbers to yogurt.
6. Serve.

Reviews

[Charishma_Ramchandani]

This is so cooling and delicious. I enjoyed this. Just one thing I didn't use was the garlic clove and one thing not mentioned here that I used was 2 small tomatoes{peeled and chopped} to add some colour and flavour to the dish. I also sprinkled some finely chopped corriander leaves for additional flavour and colour. Made a beautiful presentation and turned out very nice. We had this with vegetable pulao. Thanks for posting!

 

[UmmBinat]

5 stars this was very good for DH and I. I make Arab yogurt salads often, generally leaving out the garlic as I also did here. I used regular thick yogurt and diluted it a bit with water. I used sea salt but did it to taste instead of measure. I garnished the salad with fresh mint leaves this time instead of using dried mint. I used an Iranian rose water and absolutely love the subtitle taste it gave. I served this along with Recipe #126040 for a good meal. I will definitely make this recipe again.

 

[bluemoon downunder]

I love cucumber salads, and this one is just superb! I shared it with some friends for lunch with slices of my Salmon Loaf With Cucumber Sauce Recipe #118657, using the cucumber salad instead of the sauce that is part of that recipe. This cucumber salad has a subtle blend of flavours, making it quite different from other cucumber salads any of us have previously eaten and enjoyed. Everyone loved it and wanted the recipe. Thank you so much, lemoncurd, for sharing this recipe. I think my friends will be being sharing it around a lot more too as others try it! I’ll certainly be making it again throughout the summer.

 

[COOKGIRl]

I liked this although I could barely detect any rosewater flavor. I added a little more rosewater probably at least a full teaspoon if not more. Used our Oregon-made whole milk plain yogurt and fresh mint (from our garden) instead of dried. Perfect for hot weather cooking! Made for Let's Go to Saudi Arabia tag game/June.