Wednesday, February 3, 2010

Arabic Cucumber Yogurt Salad

I like this dip just by itself, with pita or drizzled over veggies. It's also heavenly with hamburgers, kabobs or lamb. My Egyptian Mother in Law showed me how to make this so it's relatively authentic.

1 1/4 cup plain yogurt
3/4 cup finely diced english cucumber (or regular cucumber with the seeds removed)
1-2 cloves minced garlic
1/8 tsp. salt
1.5 Tbsn. water
1 Tbsn. parsley for garnish

2 Tbsn. Mint finely chopped*

Mix together the first four ingredients until well combined. Add the water and mix well. The water is added to the yogurt because traditionally this is made with Leban, a thin Middle Eastern yogurt. The water helps to thin out the regular, American style yogurt to a more authentic texture. For all the calorie conscious eaters, I've made this with fat free yogurt before and it worked out well.

*The optional mint gives the salad a refreshing taste just mix it in during the first step.


  1. I made this to go with our dinner tonight. YUM!!! Just baked some tilapia with lemon, olive oil & a dash of salt & pepper, then after plating added your Arabic Cucumber Yogurt Salad. It was delicious - so light and fresh tasting. I have a feeling your salad will be making regular appearances on my dinner table.

    Thanks for sharing your family recipe with us. I'd love to see more Arabic recipes. :

  2. I am so glad that you liked this! As for more Arabic recipes I am planning on it. I have at least three that I have set aside to make and photograph for the blog in the next few months!

  3. Hi Becky,
    Your blog is great! If you want to see more Egyptian recipes, you can check out my blog: I am of Egyptian origin and have been posting all my favourite dishes. Take care

  4. this is the same recipe as greek tzaziki and similar to an indian raita. i love it!!!