{"id":32952,"date":"2019-07-12T03:46:23","date_gmt":"2019-07-12T10:46:23","guid":{"rendered":"http:\/\/www.jewishindependent.ca\/?p=32952"},"modified":"2020-07-02T12:57:54","modified_gmt":"2020-07-02T19:57:54","slug":"cucumber-salads-for-summer","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2019\/07\/12\/cucumber-salads-for-summer\/","title":{"rendered":"Cucumber salads for summer"},"content":{"rendered":"

(photo by Nick Youngson\/Alpha Stock Images)<\/em><\/strong><\/span><\/p>\n

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 in Machaneh Yehudah is one with a fuzzy, pale green skin called melafafon beladi (native, urban or indigenous to the country) or, in Arabic, fauze<\/em>. Much more expensive than regular cucumbers, the taste is special, but the following recipes will taste great with regular cucumbers.<\/p>\n

CUCUMBER SALAD BOATS
\n<\/strong>This recipe came from <\/em>Gourmet Magazine probably more than 30 years ago. It makes 6 servings.<\/em><\/p>\n

2 large cucumbers, peeled and halved lengthwise
\n<\/strong>1 cup grated carrots
\n<\/strong>1 cup grated radishes
\n<\/strong>2 tbsp olive oil
\n<\/strong>2 tsp lemon juice
\n<\/strong>salt and pepper to taste<\/strong><\/p>\n

    \n
  1. In a bowl, combine grated carrots, radishes, oil, lemon juice, salt and pepper.<\/li>\n
  2. Scoop out some of the seeds, then place cucumbers on a plate and fill with vegetables. Wrap in plastic wrap and chill for at least one hour. To serve, cut each cucumber into thirds.<\/li>\n<\/ol>\n

    SEAWEED AND CUCUMBER SALAD
    \n<\/strong>4 servings<\/em><\/p>\n

    1\/2 cup washed seaweed
    \n<\/strong>1\/2 bunch green onions
    \n<\/strong>4-6 cucumbers
    \n<\/strong>2 1\/2 tbsp lemon juice
    \n<\/strong>1\/4 tsp sesame oil
    \n<\/strong>3 tbsp soy sauce or teriyaki sauce
    \n<\/strong>2 tbsp sesame seeds or chopped cashew nuts (optional)<\/strong><\/p>\n

      \n
    1. Chop seaweed and green onions in a bowl. Chop cucumbers coarsely and add to bowl.<\/li>\n
    2. In a jar with a lid, mix lemon juice, sesame oil, soy sauce or teriyaki sauce. Pour over salad. Sprinkle sesame seeds or cashew nuts on top before serving.<\/li>\n<\/ol>\n

      TURKISH CUCUMBER AND YOGURT SALAD
      \n<\/strong>This dish is often called <\/em>cacik or <\/em>jajik. Recipe makes 4-6 servings.<\/em><\/p>\n

      2 large cucumbers, sliced
      \n<\/strong>salt to taste
      \n<\/strong>1 crushed garlic clove
      \n<\/strong>2 tsp white vinegar
      \n<\/strong>1\/2 tsp chopped dill
      \n<\/strong>2\/3 cup yogurt
      \n<\/strong>1 tbsp chopped fresh mint
      \n<\/strong>2 tbsp oil<\/strong><\/p>\n

        \n
      1. In a bowl, combine cucumber slices, salt, garlic, vinegar, dill and yogurt and blend.<\/li>\n
      2. Sprinkle mint and oil on top before serving.<\/li>\n<\/ol>\n

        Sybil Kaplan<\/strong> is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of <\/em>Witness to History: Ten Years as a Woman Journalist in Israel.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        (photo by Nick Youngson\/Alpha Stock Images) 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 in Machaneh Yehudah is one with a fuzzy, pale green skin called melafafon beladi (native, urban or indigenous to the […]<\/p>\n","protected":false},"author":2,"featured_media":32953,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3584,9155,3456,9156],"class_list":["post-32952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-cooking","tag-cucumber","tag-recipes","tag-salad"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/32952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=32952"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/32952\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media\/32953"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=32952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=32952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=32952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}