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)
- 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.
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