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Khiar bel Na’na

The fragrance of mint goes well with cucumber.

Recipe information

  • Yield

    serves 4

Ingredients

1 cucumber, peeled and sliced very thinly
Salt
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice or 1 tablespoon wine vinegar
1 teaspoon orange-blossom water, or to taste
1 tablespoon crushed dried mint leaves

Preparation

  1. Sprinkle the cucumber generously with salt and leave to drain in a colander for 1/2–1 hour. The salt will run away with the water, but if the cucumber is still too salty, rinse and drain before mixing with the rest of the ingredients.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternCucumberVegetableMintHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVegetarianKetoEasy5 Ingredients or FewerCookbooks
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