This delicous cool and creamy dish can be eaten alone as a salad, a side dish, used as a dipping sauce, or added to pita sandwiches. It is very healthy and tasty. The recipe can be altered to your taste with different herbs either fresh or dry. I grew up eating this without any herbs. The dish can also be altered by using thicker or thinner yorgurt, or made with lebneh (yogurt strained in a cheese cloth) instead of yogurt. Ingredients:
2 cups plain yogurt 2 Lebanese/Armenian cucumbers or 1/2 of an English cucumber finely chopped 1 garlic clove, mashed then minced 1/8 teaspoon salt Optional: 1 teaspoon dried mint Put yogurt in a bowl and cover with at least 6 layers of paper towels to absorb excess water. Set aside for a 5 minutes. Discard the paper towel, and stir the yogurt. Add the cucumbers, garlic, and salt. Mix well. Add more garlic and salt if desired, but beware, the garlic will become much stronger tasting after the dish sits.
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Ingredients
2 Cans Chick Peas (also known as garbanzo beans) 1/4 Cup Tahina (sesame paste) 1 garlic clove (use 2 if you want more garlic taste) 1/2 cup lemon juice 2 teaspoons Extra virgin olive oil salt Paprika, Cayenne pepper, parsley, or olives to garnish (optional) Directions Drain chick peas Add chick peas, tahina, garlic, lemon juice, 1 teaspoon of olive oil, and a dash of salt to food processer or blender. Process until it is a smooth consistency. You may need to add more olive oil to make it smoother. Spread on to a plate. Pour the other teaspoon of olive oil on top in a circular pattern (optional) Sprinkle paprika or cayenne on top (optional) Add olives or parsley to top (optional |