I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
I Love how Foods of the World tend to intermingle. Take this Creamy and Cool Yoghurt Sauce for instance, though it may have it’s roots in Greece Known there as Tzatziki, this rather humble dip is also a HUGE part of Arab food culture, most commonly known as Cucumber Laban/Yoghurt , and this very kind of Sauce is also part of the Indian Menus, known as Raita.
I for one, since moving to Bahrain, have taken a Liking to this Sauce. Found at almost all restaurants, either as a cold Meze To enjoy with Pita/Arabic Breads OR as a Side Dish to complement just about any dish. This Creamy and Cool Yoghurt Sauce, is so easy to make, that it has now become a favourite dip in my home.
So next time you have guests coming over, OR just add a change to your regular everyday meal, try serving this Middle Eastern Cucumber Yoghurt Sauce, perfect with pita/arabic breads, delicious with grilled meats and fish and a refreshingly cool add on to any spicy curry or rice dish???.
Middle Eastern Cucumber Yoghurt Sauce
Author : Foodeva Marsay
? 1/2 Cucumber Grated (any variety)
? 1 Cup Plain Yoghurt
? 1 teaspoon Garlic Paste
? 1 Tablespoon fresh Mint, finely chopped (fresh Dill may also be used)
? 1 Tablespoon Olive Oil
? 1/2 Tablespoon Lemon Juice
? Salt (To Taste)
? 1/2 teaspoon Ground Black Pepper
? Halve to Cucumber, lengthwise, and remove seeds
? Grate Cucumber, I used the English Cucumber with skin on.
? add to this grated cucumber 1/2 teaspoon salt, and allow the water to draw out for 10 minutes.
? While the water draws out of the Cucumber, go ahead with the rest of the preps.
? In a lage enough vessel whisk together the Yoghurt, Garlic Paste, Lemon Juice, Olive Oil, and Mint.
? Squeeze out, as much as possible, the remain water from cucumber, and add cucumber to the yoghurt mix.
? Season with Salt and Ground Black Pepper, mix through well
? May be Kept in Fridge a few hours before serving (if it lasts that long?)