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Yogurt and Garlic Sauce
Salsat il-Liban
Preparation info
- Difficulty
Easy
Appears in
Published 2019
This is a variation on the appetizing jajeek salad and is closer in consistency to al-Warraq’s tenth-century jajaq (recipes). Because the yogurt is drained, the sauce will be of spreading consistency.
Ingredients
3 cups 715 ml 1 cup 6 oz<
Method
- Drain yogurt for 3 hours at room temperature or overnight under refrigeration. Use cheesecloth/butter muslin or a coffee filter.
- Drain cucumber for 3 hours, or keep under refrigeration overnight.
- Combine all ingredients and use as a spread for sandwiches.
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