Cucumber salad with sour cream and labneh
Votes: 1
Time: 6 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
The combination of cucumbers and sour cream has long been a traditional part of home cooking in many countries. Cucumber-yogurt salads and sauces are especially popular in the hot regions of Europe and India for their refreshing flavor. Try this cucumber and onion salad with sour cream dressing. To ensure it doesn't become too watery and retains a pleasant creamy texture and flavor, drain the cucumbers for several hours beforehand to remove as much moisture as possible. To avoid the yogurt from disappearing, drain it as well. This will thicken the yogurt and prevent it from turning the salad into a liquid.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cucumbers, thinly sliced (1.5 – 1.8 kg)
- 2 red onions, thinly sliced into half rings
- 4 tbsp (960 ml) unsweetened whole milk yogurt
- 1 cup (250 ml) sour cream
- 2 tablespoons white wine vinegar
- 0.5 cup chopped dill
- 1.5 tsp ground black pepper
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Recipes with similar ingredients: cucumbers, red onion, yogurt, sour cream, wine vinegar, dill
Cooking the dish according to the recipe:
- In a bowl, combine the cucumbers, red onion, and 1.5 tablespoons of salt. Transfer everything to a colander set over the bowl. Wrap the bowl and colander in plastic wrap and refrigerate for at least 4 hours or overnight. Drain any excess liquid.
- Pour the yogurt into a sieve lined with a paper towel and place it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Drain the whey that has accumulated in the bowl.
- When the cucumbers are ready, wrap them in a paper towel and press lightly to remove excess water. Transfer the cucumbers to a large salad bowl. Carefully scoop out the yogurt cheese with a spoon, without touching the bottom, and add it to the bowl.
- Combine sour cream, vinegar, dill, 2 teaspoons of salt, and ground pepper. Mix well and refrigerate for several hours. Then sprinkle the salad with 0.5 teaspoon of salt and 0.5 teaspoon of pepper and serve chilled.
Categories:
recipe / Dinner / Salads / Vegetable salads / Arabic cuisine / Ina Garten
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