cucumber

Pickles (Mekhallel)

Recipes

Prep Time

10 Minutes plus up to 20 days for the pickles to ferment

Cooking Time

0 Minutes

Servings

1 liter (1.06 qt) jar of pickles

Ingredients

  • 1 cup (250 ml) hot water
  • 2 tablespoons salt
  • 2 teaspoons sugar
  • 7-10 Persian or Japanese cucumbers washed and ends slightly trimmed
  • 2 cloves garlic, peeled
  • Purified water, to cover the cucumber
  • ½ teaspoon oil

Directions

  • Combine the 1 cup (250 ml) hot water, salt, and sugar in a large measuring cup with a pour spout; stir until the salt and sugar are completely dissolved and then cool to room temperature.
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Cold Cucumber & Yogurt Soup

Recipes

Prep Time

8 Minutes

Cooking Time

0 Minutes

Servings

4-6 People

Ingredients

  • 2 Large cloves of Garlic
  • 2 Cups (500mL) Plain Yogurt
  • 1 Medium English Cucumber (or 4 Persian/Lebanese Cucumbers) finely diced
  • 1 Tbsp Dried Crushed Mint
  • Water (to thin it out)
  • Salt (to taste)
  • 1 Tbsp Extra Virgin Olive Oil

Directions

  • Mash the garlic with a garlic press or using a mortar and pestle
  • Transfer the garlic to a large bowl and mix the yogurt, cucumber and mint
  • Depending on how thick the yogurt is and how you like your soup, add water to thin it out to your desired consistency
  • Season with salt, if desired
  • Pour into a serving bowl and add the oil on top, serve chilled
  • Pro Tip: If serving at a barbecue, add a few ice cubes to keep it cold

Lebanese cold cucumber and yogurt soup recipe courtesy of Ilham Hashem

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