Time 10m Number Of Ingredients 8 Steps:
In a medium-sized mixing bowl whisk together all of the ingredients except the cucumber. Using a vegetable slicer or a chefs knife, cut cucumbers to very thin slices. Add cucumber to the bowl, season with salt and pepper and mix. Serve immediately with crumbled feta on top if you like. NOTE: If this salad sits for a while, the cucumber tends to release water that’s why it’s better made and served right away!
Yield Serves 6 Number Of Ingredients 8 Steps:
Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)
Time 1h10m Yield 4 servings Number Of Ingredients 9 Steps:
Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes. Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready. Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za’atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.) To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
Yield 4 Number Of Ingredients 7 Steps:
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.
Time 1h15m Yield 8 Number Of Ingredients 5 Steps:
In medium bowl, beat yogurt with wire whisk until smooth. Stir in remaining ingredients. Refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.
Time 3h15m Yield 12 Number Of Ingredients 6 Steps:
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Time 5m Yield 2-4 , 2-4 serving(s) Number Of Ingredients 5 Steps:
Stir yogurt until smooth. Add cucumber, salt, and garlic. Garnish with mint. Normally eaten with pita bread. Enjoy!
Time 25m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.
Time 10m Number Of Ingredients 6 Steps:
In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder. Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.
Time 5m Yield Serves 4 Number Of Ingredients 6 Steps:
Add the yoghurt to bowl Grate cucumber and add to bowl, save a tsp for garnish Add the mint, sugar and salt and stir well Add enough milk to make the yoghurt into a medium consistency.
