Nothing says summer to me more than crisp, cool, cucumber salads. They remind me of my Middle Eastern heritage and favorite growing-up foods. Cucumber-yogurt salad was a staple of my childhood.
In my house, we have kefir around, not yogurt. In the past, I’ve only eaten this salad with a yogurt base. But, I like it a little bit better with kefir! The kefir’s effervescent and more tart qualities combine with the garlic, salt and crunch of cukes for a tasty dish.
You can use either plain kefir or plain yogurt, preferably with active cultures. The beneficial organisms make this salad a delicious and easy probiotic addition to any summer meal.
If using kefir instead of yogurt, you might use less kefir or more cucumbers to account for the kefir being more thin than yogurt.
Khyar bi Laban
Arabic for “cucumbers with yogurt”
- 2 to 3 large cucumbers
- 2 to 3 cloves of garlic
- sea salt to taste, 1/2 to 1 teaspoon
- 1 quart of plain kefir or plain yogurt
- dried mint
Wash, peel and dice the cucumbers. Peel the cloves of garlic and mash together with the salt (I used a mortar and pestle). Combine cucumbers, mashed garlic and salt, and kefir or yogurt in a medium size bowl. Mix. Sprinkle on dried mint and mix in. Taste to adjust mint and salt amounts. Chill, or serve and enjoy!
We make kefir in the Fundamentals eCourse. Please join us to learn how to make this tasty, beneficial cultured food!
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