Whether you go to farmers’ markets or elsewhere to buy your summer produce, cucumbers are a must. In Jerusalem, we have all kinds of cucumbers year-round, but my favourite is a native Israeli cucumber called melafafon beladi (or fauze in Arabic), which I purchase from the shuk. It’s much more expensive than regular cucumbers, but tastes very special.
Seaweed and Cucumber Salad
ο 125 ml (1/2 cup) washed seaweed
ο 1/2 bunch green onions
ο 4-6 cucumbers
ο 37.5 ml (2½ tbsp) lemon juice
ο 1.25 ml (1/4 tsp) sesame oil
ο 45 ml (3 tbsp) soy sauce or teriyaki sauce
ο 30 ml (2 tbsp) sesame seeds or chopped cashew nuts (optional)
Chop seaweed and green onions in a bowl. Chop cucumbers coarsely and add to mixture.
In a jar with a lid, mix lemon juice, sesame oil and soy sauce or teriyaki sauce.
Pour over salad. Sprinkle sesame seeds or cashew nuts on top before serving. Makes 4 servings.
Cucumber Salad Boats
ο 2 large cucumbers, peeled and halved lengthwise
ο 250 ml (1 cup) grated carrots
ο 250 ml (1 cup) grated radishes
ο 30 ml (2 tbsp) olive oil
ο 30 ml (2 tbsp) lemon juice
ο salt and pepper to taste
In a bowl, combine grated carrots, radishes, oil, lemon juice, salt and pepper.
Scoop some of the seeds out of the cucumber halves. Place on a plate and fill with vegetables. Wrap in plastic wrap and chill for at least 1 hour.
To serve, cut each cucumber into thirds. Makes 6 servings.
Turkish Cucumber and Yogurt Salad
ο 2 large cucumbers, sliced
ο salt to taste
ο 1 garlic clove, crushed
ο 10 ml (2 tsp) white vinegar
ο 2.5 ml (½ tsp) chopped dill
ο 150 ml (2/3 cup) yogurt
ο 15 ml (1 tbsp) fresh mint, chopped
ο 30 ml (2 tbsp) oil
In a bowl, combine cucumber slices, salt, garlic, vinegar, dill and yogurt, and blend.
Sprinkle mint and oil on top before serving. Makes 4-6 servings.