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Grated cucumber salad with oregano from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 97) by Emily Kaiser Thelin

  • cucumbers
  • dried oregano
  • oil-cured black olives

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    This recipe is also included in The Food of Morocco. The main differences are as follows: The amount of cucumber is doubled in Unforgettable, to 900 gm. TFOM calls for two tablespoons of lemon juice or vinegar, Unforgettable calls for two teaspoons for twice as much cucumber. Unforgettable calls for adding a tablespoon of olive oil. The amounts of oregano and sugar are the same in both recipes. Anyway, there’s not much to it! I didn’t add any sweetener, it didn’t seem to call for it. I used fresh oregano from the yard, but ended up adding a bit of dried za’atar also. This didn’t knock me out, but it was fine, and a refreshing accompaniment to the other dishes in our dinner. I actually think the proportions in TFOM version might have been more to my taste, and I wonder why it was modified in this way.

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