Cucumber and yogurt (Khiyar bi laban) from The Arab Table: Recipes & Culinary Traditions by May S. Bsisu
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dried mint
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Lebanese cucumbers
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Accompaniments: Beets with tahini (Shamandar mutabal); Fried eggplant with hot chiles (Betinjan makli); Eggs with ground beef and sumac (Bayd bi lahemeh); Warm lentils with rice (Mudardara); Chicken stuffed with spiced beef and rice (Dajaj mahshe); Grape leaves stuffed with lamb and rice (Warak enab bi lahmeh); Sautéed ground beef with zucchini (Mufarakat kossa); Lamb kebabs (Shish kabab); Eggplant upside down (Maklobut betinjan); Kibeh balls (Akras kibeh makli); Bulgur and fava beans (Ful bi burgul); Spiced bulgur with tomatoes (Burgul bi bandoura)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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