Eat Like an Egyptian

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Archive for cucumber salad

Cucumber Yogurt Salad



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


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.