Herbed Cucumbers and Labneh

The Mediterranean diet that Middle Easterners have enjoyed for centuries has recently made headlines in the West for its healthy features. With its variety of green, leafy vegetables, monounsaturated fats like olive oil, lots of fresh or dry fruits and juices; and a choice of non-animal protein sources from favorite pulses and whole grains, the MedDiet is increasingly popular with health-conscious consumers.

In the June 2015 issue of Oprah Winfrey's O magazine, this "Labneh with Herbed Cucumbers" recipe offers a refreshing addition to any summer meal! (The recipe below is adapted for local use.)

Ingredients (serves 6)
3 packs, 200 g     Yoghurt, drained overnight
5 pcs                     Cucumbers, medium-size, peeled & sliced
1 pc                       Shallot, sliced thin
1 bunch                Mixed fresh herbs: parsley, dill, mint, cilantro
                              and arugula/rocca (gargir), sliced thin
3 tblsp                  Olive oil              
3 loaves               Brown pita bread
Salt, white pepper & Egyptian lime juice to taste

Photo: Oprah Winfrey's O magazine

Drain yoghurt overnight in the fridge by slitting the tops and lining the packs on their side in a shallow soup dish. Peel and slice cucumbers arranging them in a bowl (if organic, no need to peel). Wash and slice all the herbs and the shallot. To ensure that herbs don't wilt, mix olive oil, salt, lime juice and herbs with cucumbers just before serving. Spread labneh on pretty salad dish, top with herbed cucumbers and drizzle with olive oil. Serve with toasted whole wheat brown pitta loaves. Voila!

Note: If no fresh mint is available, you can use dry mint, crumbled and sprinkled. 

King of Limes

One of Egypt's best kept secrets is its lime! Yellow or green, small in size but big in flavor, this type of lime closely resembles other limes in appearance, except that it is especially juicy and perfumed (Banzaheir variety). Limes are delightful in plain lemonade, mint lemonade, or flavored and colored pink with pomegranate. One use that is unfortunately dying out is in artisan-made Granita, a frozen ice sherbet treat that used to be popular on the coastal towns, especially in summer. Commercial popsicle-like variations are found in the frozen section of the supermarket, and occasionally, the "slush" drink version.  

Fresh mint brings added refreshment to this Egyptian "lime-onade"! (Photo: thepalefox.wordpress)

Squeezed onto soups, salads and baked Fava beans, limes are a staple condiment served at every meal. Egyptians love them with fish and seafood, as well as in dishes such as Stuffed Vine Leaves (Warak 'Einab), giving them a unique tangy, lemony taste. They can be used interchangeably with yellow citrus lemon in any recipe.

With parsley, garlic and onion, fresh lime is essential for fish dishes (Photo: abissadacook.blogspot)

Lime juice is one of the many fresh fruit juices that can be enjoyed year-round in Egypt! The flowers of the tree start to blossom in early spring and the fruits ripen slowly. If left on the tree, they turn from bright green to yellow and drop off. This means the limes are plentiful all year long, except for a short period in summer when they become less juicy and their price goes through the roof.