Kuwait was one of the first Arab Gulf countries to produce oil in commercial quantities and hence lured thousands
of workers from the Indian sub-continent. These workers, along with the centuries-old sea trade with India, greatly influenced the Kuwaiti kitchen. Included among the dishes from the Indian sub-continent is this creamy cucumber yogurt salad. Arabs are creative with their yogurt dishes. Some say that each dish made with yogurt can have five different versions. Such is the case with yogurt-based salads. I was used to the basic version, what my mother made yogurt and cucumbers with a touch of garlic in it. So it was, when in Kuwait and being presented with this salad at one of Kuwait City’s fine dining restaurants, that I was mildly surprised to find onions, bell peppers and gin ger included in a dish that had been transformed from its traditional version to one much more elaborate. This goes well with Roast Chicken with Saffron Rice Stuffing (page 73) or simply with any dish that includes rice because there is something so good about yogurt and rice joining forces on the dinner table. Ask any Arab.
SERVES: 4 to 6
PREP TIME: 15 minutes
COOKING TIME: 15 minutes
CHILLING TIME: 2 hours
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 1 large onion, minced
- 1 red bell pepper, deseeded and finely
- chopped
- 2 cloves garlic, crushed to a paste
- 1 teaspoon dried mint leaves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups (500 g) store-bought or Homemade
- Plain Yogurt (page 31)
- 1 cucumber, about 8-in (20-cm) long, peeled and chopped
INSTRUCTIONS:
- Heat the oil in a medium skillet over medium-low heat. Sauté the onion and bell pepper for 10 minutes or until the onion becomes limp, but not brown. Transfer the onion and bell pepper to a serving bowl.
- Allow to cool and then stir in the remaining ingredients. Chill in the refrigerator for 2 hours before serving.
