Published by Harvard Common Press
The combination of cold yogurt and cucumber with dried mint is commonly eaten in the Middle East to cool down the body in the hot desert sun. Kirbies are small cucumbers often used for pickling. They are good for eating raw as well. Because they don’t have the thick, waxy skin found on the larger cucumbers in most supermarkets, they do not need to be peeled. This dressing is especially good to eat over m’jedrah (Rice with Lentils), kusa b’jibin (Squash Cheese Pie), or sbanech b’jibin (Spinach Cheese Pie).
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, crunchy, garlicky, herby, tangy
Type of DishCondiments
- 2 cups plain yogurt
- 1 heaping tablespoon dried mint leaves
- Dash of garlic powder
- About ¼ teaspoon salt, to taste
- 1 cup peeled and finely chopped or coarsely grated Kirby cucumbers
Place the yogurt in a small bowl and stir until creamy. Add the dried mint by crushing it between the palms of your hands. Add the garlic powder and salt and mix well.
Fold the cucumbers into the mixture, cover, and chill until serving time; it will keep, refrigerated, for up to 2 days.
2002 Jennifer Felicia Abadi