Yoghurt with cucumber from Jerusalem (page 299) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • bernalgirl on March 19, 2026

    I inverted the quantities of yogurt and cucumber and really enjoyed this as a salad on a warm evening. To my taste, white pepper and cayenne add dimension without significant heat.

  • D.Barker on January 25, 2022

    The white pepper made this waaaaay too spicy for us. Not sure if we added too much or what happened, but probably not going to try this again because it was not a great success for us.

  • clcorbi on April 28, 2017

    Yum. I wasn't expecting to like this as much as I did, but man, is this a tasty condiment. I omitted the dried mint (simply because I didn't have any), and added a bit more fresh mint to compensate, but I imagine this would be good with fresh cilantro as well. Will be repeated.

  • twoyolks on September 16, 2014

    This works really well as a side to any kind of spicy food. The yogurt provides cooling for the heat.

  • TippyCanoe on April 23, 2013

    Good basic recipe for a cucumber, yogurt salad. I liked the use of both fresh and dried mint and the addition of cayenne. I served this with fava bean kuku (p. 39) and it really added to the flavor of that dish.

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