I'm rushing the warm weather trying to create summer dishes, while my toes are still cold.
|Cucumbers in yogurt with minced dried cranberries|
Yes, spring is springing, but sadly I don't yet have fresh dill or mint in my herb pots.
However, I'd been invited to a pot luck and my mind wandered to kabobs. But there needed to be more than a platter of meat. I decided to make a dish of cucumber and yogurt, using Labna Cheese/Yogurt instead of the ubiquitous Greek yogurt. As a side note can I say I'm thrilled Greek yogurt is now ubiquitous? I am. I love that I don't need to go seek it out at specialty groceries.
I digress. I live in a university area and there's a middle eastern grocery which I pass regularly. Today I picked up Lebna (the link will tell you how to make your own!) and sumac and some ground chick pea flour, but that's for an altogether different day.
When I look up Lebna some people call it cheese some call it yogurt. It sits in the spot between very dense yogurt and very soft cheese. Marscapone cheese is firmer.
This is a lovey variation on cucumbers and yogurt. No garlic, no lemon, no vinegar. The tartness of the yogurt carries the dish. The toothiness of cucumbers is satisfying and cranberries on top aren't just pretty but add a hint of sweet that carries the flavors through.
Makes 3-4 cups
2 tablespoons onion, minced finely
2 tablespoons dried dill, 1 tablespoon fresh
1/2 teaspoon kosher salt
16 ounce container Lebna
2 English cucumbers, not peeled or seeded, diced
2 tablespoons dried cranberries, minced
In a large bowl comine the onion, dill, salt and Lebna, mix well. Add cucumbers. Refrigerate an hour or more. Stir again. Mound into a serving dish and top with cranberries.
Serve with kabob or pita or as a dressing on a green leafy salad.