Cucumber and yoghurt balila with mint oil

Cucumber and yoghurt balila with mint oil

By
From
Saha
Serves
6
Photographer
Matt Harvey

Mint oil

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 teaspoon dried mint
50g burghul, dark, fine grade
1 baby cos lettuce, outer leaves removed, shredded
2 lebanese cucumbers, peeled, seeded and diced
2 spring onions, finely chopped
1/3 cup fresh mint leaves, finely chopped
60ml olive oil
250g Labneh
100g plain yoghurt
salt and pepper

Method

  1. To make the mint oil, heat the oil gently, then add the garlic and stir. Add the mint and immediately remove from the heat as it will burn quickly. Allow to infuse overnight. Sieve and reserve until needed.
  2. Cover the burghul with cold water and soak for 10 minutes. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Reserve a tablespoon of the burghul to garnish and tip the rest into a mixing bowl with the lettuce, cucumbers, spring onions, mint leaves and the olive oil. Stir to combine. Add the Labneh and yoghurt and season with salt and pepper. Stir well and chill. When ready to serve, drizzle over the mint oil and sprinkle on the reserved burghul.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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