Spicy Cucumbers With Yogurt Lemon And Herbs Recipes
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
CUCUMBERS WITH YOGURT
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- If cucumber is waxed, peel it. Kirby or pickling cucumbers do not require peeling since they are not waxed.
- Slice cucumbers thinly.
- Combine remaining ingredients and mix well. Stir in cucumbers and serve.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1378 milligrams, Sugar 12 grams
SPICY YOGURT AND CUCUMBER DIP WITH PAPPADAMS
This creamy dip is great on pappadams (crackerlike flatbreads). Crisp them in a microwave or an oven before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes 2 1/2 cups
Number Of Ingredients 10
Steps:
- Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.
- Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.
- Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.
Nutrition Facts : Calories 122 g, Fat 2 g, Fiber 2 g, Protein 8 g, Sodium 540 g
SPICY CUCUMBER SOUP WITH YOGURT BY SY
This is a wonderful Cold Yogurt Soup for a hot summers day! Try chopping up the cucumbers very fine or leave them on the chunky side! It you chop up the cucumbers real fine and add more water, you then have a good "Yogurt Drink" instead of a soup! Also, other variations for this Cold Yogurt Soup are using chicken stock, buttermilk, sour cream, touch of tabasco... Enjoy!
Provided by SkipperSy
Categories Southwest Asia (middle East)
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
- Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
- Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
- Put into refrigerator to chill
- Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.
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