Best Cucumber Yogurt Zaatar Salad How I Like It Recipes

Yogurt-Cucumber Dressing with Za'atar image

Provided by Martha Stewart

Time 1h10m

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

2 cups plain Greek yogurt
2 Persian cucumbers, halved lengthwise, seeds and pulp removed, cut into 1-inch pieces (about 1 1/4 cups)
1 teaspoon coarse salt
Za'atar, for serving

Steps:

Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.

Cucumber Yogurt Za'atar Salad (How I Like It ) image

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 14

2 cups yogurt (can be nonfat or lowfat)
2 whole English seedless cucumbers
2 garlic cloves, pressed
sea salt
fresh ground black pepper
1/3 cup of fresh mint
1/3 cup flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
1/2 lemon, zest of
1 dash paprika
1/2 teaspoon za'atar spice mix
1 red bell pepper
1/2 green bell pepper

Steps:

Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
Tear off pieces of the pita bread and use them to scoop up salad.

Nutrition Facts : Calories 353.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 131.9, Carbohydrate 31.3, Fiber 4.7, Sugar 20.1, Protein 12.3

Cucumber Yogurt Salad image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 5

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

Provided by Melissa Clark

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.