Eat Like an Egyptian

Mimi & Moohi 's food blog

Archive for Salads

Cucumber Yogurt Salad

cucumber

Ingredients

1 cup plain low-fat yogurt
2 Tablespoons olive oil
fresh mint leaves, thinly sliced
1 small cloves garlic , minced
1 medium cucumbers , shredded

Instructions

Peel, halve lengthwise, and scoop seeds from cucumbers. Shred and toss with 1-tablespoon salt in strainer or colander set over bowl. Drain yogurt using cheesecloth set inside another colander for at least an hour to get rid of as much liquid as possible. Whisk drained yogurt, olive oil, mint, drained cucumbers, garlic and salt. Serve cold or at room temperature. This recipe is best when you remove as much liquid as possible from the cucumbers and yogurt.

Tabouleh – Bulgur Salad

Tabouleh

Tabouleh

Ingredients

1/2 cup bulgur , rinsed and drained
1/3 cup lemon juice (from 2 lemons)
1/3 Cup olive oil
Table Salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves

Instructions

Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.