Eat Like an Egyptian

Mimi & Moohi 's food blog

Archive for Middle Eastern food

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.

Hummus – the real thing

Home made Hummus

Home made Hummus

Ingredients

1 15 ounce can chickpeas, washed and drained
3 tablespoons juice from 1 to 2 lemons + same amount water
3 tablespoons tahini , 2 tablespoons olive oil stirred well
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 Teaspoon table salt
1/4 teaspoon ground cumin
Pinch Cayenne

Instructions

Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. Drizzle with olive oil and serve.