Now, Moroccans are not too familiar with eating Natural Yogurt with their main foods or any foods for that matter, if you mention yogurt they almost immediately assume you’re referring to sweet dessert type yogurt
So I wasn’t used to it and didn’t think I would like it much. I was first introduced to it way after my childhood days after moving to Oxford and making many multi cultural friends. Some sisters invited me to an Iftaar one ramadan and one of them insisted she wasn’t going to leave me alone until I tried it. Since the curry I was eating was quite chilli she convinced me it would cool down the effects of the spice . I must say I was pleasantly surprised and was very thankful to her for pushing me to try it as I enjoyed it very much. They had kindly, specially made it with no chilli just for the non Asian sisters that couldn’t handle it.
Since then I’ve seen and tasted many variations of yogurt salad, spicy and non spicy, but I must say this Iraqi one I recently come across has to be by far my favourite.
- 1/2 Washed Lettuce chopped
- 1/2 Large Cucumber or 3 mini ones, washed, sliced & cut in half (semi circles)
- 2-3 medium chopped tomatoes (removed seeds)
- 3-4 Radishes washed, peeled & sliced
- 1/4 of a batch of Freshly chopped Mint (about a hand full)
- 3-4 tblsps Natural Yogurt
- 1 tsp Somaq spice
- 1/2 Fresh Lemon (Juice)
- 1/2 tsp Salt
- 1 tblsp Olive Oil
- Wash and chop all the above vegetables
- Place them all in a suitable mixing bowl
- Add the spices
- Followed by the lemon juice and oil
- Mix a little before adding the yogurt
- Then mix thoroughly, present and eat straight away
Note: (this salad only tastes it’s best when eaten there and then, if it should stay for more than about 20mins it will start to get runny and vegetables will not stay as crisp. If you should wish to pre-prepare the salad ingredients before hand, you can do so and just not mix in the wet ingredients until before serving.)
Enjoy, and please share.