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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 4 servings |
||
| Calories 28 | ||
| Calories from Fat 9 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 15mg | 0% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.1g | ||
| Protein 1.5g | 2% | |
Egyptian Garlic Yogurt Cucumber Salad
SERVES 4
Ingredients
- 4 ounces plain yogurt (you could use a 6 oz container too, no problem)
- 1/2 cucumber (grated fine)
- 3 garlic cloves (crushed)
- 1 tablespoon white vinegar
- 1 teaspoon fresh dill (chopped- you could use dry dill, but fresh better)
- salt & pepper
Directions
1
Empty yogurt into a small mixing bowl.2
Grate the half cucumber into yogurt.3
Using a garlic press, press the garlic into bowl.4
Add vinegar, chopped dill, salt and pepper to taste.5
Best when chilled for 30 minutes or so.6
Keeps great in fridge for a few days.7
Serve with warm pita bread for dipping.
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- Course > Appetizers > Dips
- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > African > Northern > Egyptian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Brunch
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: merron-iru kami
On Jan 9, 2008
This is excellent! I followed the recipe as written, but swapped the dill for mint, as is the Lebonese way. Very tasty!
From: Oolala
On Oct 18, 2007
We liked this but mine was more of a sauce then a salad. I used a mini-chopper for the cucumber and it liquified a bit. I added extra garlic and garlic powder too. I doubled the recipe but I have a lot leftover now. Next time I will make it as stated. Thanks for a good "sauce" 
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