Yogurt salad is always a fixture on the Lebanese table. Yogurt or laban, is consumed plain, unsweetened, usually flavored with a bit of garlic, some dried mint and lots of crunchy cucumbers.
This version of yogurt salad is inspired by the Persian tradition which includes dried fruits such as golden raisins, herbs, nuts (usually walnuts), dried rose petals and some chopped cucumbers. The addition of pomegranates and purslane is a last-minute inspiration (conveniently available in the fridge).
INGREDIENTS: 4 servings
- 2 cups of plain yogurt
- 1 cup of pomegranate
- 2 tbsp of fresh or dried dill
- 1/2 cup of purslane leaves (substitute baby arugula)
- 1 clove of garlic mashed with a dash of salt
- 1/4 tsp rose petals (optional)
- 2 tbsp of chopped walnuts
- 2 scallions, minced
- 1 tbsp of dried mint powder
- 1 Persian cucumber, chopped (substitute English cucumber or Armenian)
METHOD:
- Peel and chop the cucumber and place in a bowl; mash the garlic with the salt; chop the walnuts; mince the scallions; add the yogurt, purslane or arugula, mint and dill, pomegranate to form the salad and sprinkle the rose petals on top. Serve cold.
15 Comments
I love how fresh and colourful this looks. Gorgeous flavours, too!
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I am a college student journaling my way through cooking.
Delicious looking and so pretty!
Cheers,
Rosa
Looks absolutely gorgeous – so fresh and pretty. Would love to dive in with a fork right now.
Salad looks soo creamy n refreshing..
I love the addition of the pomegranate seeds. They’re just coming into season now in Fethiye so I’ll be buying them in vast quantities soon – always good to have alternative recipes to use them up.
Julia
Yogurt is a staple in my home. I am keeping this salad to try it!
This yogurt salad looks so elegant!
Un délicieux moment frais et gourmand, bisous et douce journée
Joumana, your yogurt salad looks so pretty and so refreshing, love how you decorated with the pomegranate seeds. Great pictures as well.
Hope you have a wonderful week ahead
It’s almost like you could taste the fresh flavours of this salad.
I like the addition of the nuts and pomegranate, gives it even more crunch and a hint of sweetness.
And though it’s not BBQ season anymore where I live, I can very well imagine it as a fancier alternative for Tzatziki which is, albeit being Greek, staple food when it comes to German barbecueing.
Cheers,
Tobias
Your yoghurt looks so beautiful!
I am am really pleased I found your site through your comments on the “The Indolent Cooks” website. I know I will love your site as I adore this style of food.
I will be visiting often, your images are amazing
I never think of yogurt without fruit – but do love savory presentations. This is so pretty – a tasty and welcome addition to the table.
I see fresh pomegranates back in the stores now. What a beautiful and delicious salad.
Pomegranates are in season now and I’m making this for dinner to have with some rice with butter and vermicelli and beef meat patties with parsley and spices.