YOGURT-CUCUMBER DRESSING WITH ZA'ATAR
Provided by Martha Stewart
Categories Entertaining
Time 1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.
CUCUMBER YOGURT ZA'ATAR SALAD (HOW I LIKE IT )
Make and share this Cucumber Yogurt Za'atar Salad (How I Like It ) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
- Tear off pieces of the pita bread and use them to scoop up salad.
Nutrition Facts : Calories 353.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 131.9, Carbohydrate 31.3, Fiber 4.7, Sugar 20.1, Protein 12.3
CUCUMBER YOGURT SALAD
This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a medium bowl. Chill and serve.
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
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CUCUMBER SALAD RECIPE WITH STRAWBERRY YOGURT
From vegetarianventures.com
Estimated Reading Time 2 mins
- Mix together greek yogurt and strawberry preserve. Taste and add more preserve if you'd like it sweeter. Set aside.
- In a medium bowl, toss together strawberries and rice vinegar. In a separate bowl, toss together cucumbers, olive oil, and lemon zest. Spread greek yogurt onto a large serving tray and top with cucumbers and strawberries. Sprinkle on za'atar and garnish with herbs. Serve right away.
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