New Update
| Main ingredients | English cucumbers, Tahini, Brown bread slices, Hung yogurt, Crushed black peppercorns, Garlic paste, Fresh dill, Olive oil, Lemon, Pickled onions, Hummus, Crudites |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 1-2 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium English cucumbers
- ½ cup tahini
- 8 brown bread slices
- 1¼ cups hung yogurt
- Crushed black peppercorns to taste
- 1 teaspoon garlic paste
- Salt to taste
- 4-5 fresh dill sprigs
- 2 teaspoons olive oil
- 1 lemon
- Pickled onion slices as required
- Hummus to serve
- Crudites to serve
Method
- Take hung yogurt in a bowl, add crushed black peppercorns, garlic paste and salt. Tear the leaves of dill sprigs and add and whisk till well combined.
- Slice the cucumbers into thin roundels and transfer into another bowl. Add salt, crushed black peppercorns and olive oil. Squeeze the juice of lemon and mix well.
- To make each sandwich, apply tahini one on side of 2 bread slices. Spread some yogurt mixture on each slice evenly. Arrange generous number of cucumber slices over one slice of bread, top it up with some pickled onion slices, place the other bread slice over this with the yogurt side facing down. Wrap the sandwich with a parchment paper and refrigerate for 1-2 hours.
- Halve each sandwich with the parchment paper, arrange on a serving plate and serve with hummus and crudites.
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