For almost 30 years, Dror and Sarah Friede have lived in the tiny community of Ezuz, in the furthest western reaches of Israel’s Negev Desert on the Egyptian border. Dror tends to about 100 goats, while Sarah makes yogurt and cheese in a makeshift kitchen next to their home. They produce yogurts flavored with coffee and mint, semi-hard and ripened artisanal cheeses, and labneh—a strained yogurt with a creamy texture—mixed with za’atar and olive oil. They sell these freshly made dairy products out of their shop, located in a converted Ottoman-era railroad car.
Persian Cucumber and Yogurt Layered Salad
April 21, 2021
Ingredients
- 2cups Greek yogurt
- 3ice cubes
- Salt to taste
- Freshly ground black pepper to taste
- 2Persian or 1 large cucumbers, diced
- 1small onion or the white part of 2 scallions, diced
- 4radishes, sliced thin
- 2tablespoons dried currants
- ¼cup chopped walnuts, toasted
- 6sprigs fresh mint, chopped
Yield: Serves 4-6
Preparation
- Step 1
Stir 1/2 cup cold water into the Greek yogurt and add the ice cubes. Stir. Season to taste with salt and freshly ground black pepper. Spread the yogurt mixture into the bottom of a shallow serving dish or casserole.
- Step 2
Sprinkle the cucumbers, onion, radishes, currants, and walnuts over the yogurt. Top with the mint and serve, garnished with edible flowers if available.