This is my go-to salad to serve alongside any Middle Eastern rice dish, such as maqluba (rice and chicken) or mujaddara (rice and lentils). Indeed, this salad is simple, but there are some tricks to it.

In the Arab world, it is highly desired to have salads like this chopped teeny tiny. Regardless of how tiny one is willing to go, it’s equally important to have the cucumber and tomato pieces all uniform. The optional green pepper can be chopped even finer, as it’s more of an accent rather than the main event.

As for seasonings, a high-quality gourmet sea salt can really make this salad pop. Also, avoid overdoing it with the lemon juice; otherwise, the salad will be soupy. The mint leaves are optional.

Arabic Salad ~ serves 4-6 as a side dish

3 medium tomatoes, chopped small

2 medium cucumbers, chopped small (not peeled)

½ bunch fresh parsley, chopped finely

1 Tablespoon fresh lemon juice

½ teaspoon sea salt, or to taste

½ green pepper, chopped finely (optional)

handful mint leaves, chopped finely (optional)

Method

1. Mix all the ingredients together. Check for a balance of red and green. If necessary, add more tomatoes or more of the green stuff.
2. Taste and adjust the seasonings if necessary. I like to add a final sprinkle of sea salt.

Question: How do you make your Arabic Salad?

Greek cuisine has tzatziki; Indian cuisine has raita, and Arab cuisine has its own version of this cool and tangy yogurt cucumber salad. A beloved side dish in Lebanon, Turkey and all over the Middle East, this salad is easy to prepare, refreshing and healthy. It’s a perfect accompaniment to rice dishes such as maqluba (rice and chicken) or mujaddara (rice and lentils). It can also be served with bread as part of a mezze table.

Yogurt is a staple food in the Arab kitchen. Made from fermented milk, yogurt is regarded as a health-giving, healing substance. In the Middle East, it’s believed that yogurt aids digestion and contributes to longevity.

For this recipe, use whatever type of yogurt you prefer. I typically use skimmed yogurt, but for guests, I use lowfat. If you prefer the thick and creamy variety, use whole yogurt or substitute part of the yogurt for lebneh or yogurt cheese (strained yogurt).

As for cucumbers, use the small ones available in Middle Eastern and Asian markets, if available, as they are more flavorful and tender. Otherwise, large cucumbers will also work.

When entertaining or pressed for time, this side dish can be prepared in advance. If you’re feeding a crowd, prepare this recipe with a 1 kilo tub of yogurt and use 2½ parts the other ingredients. Below is our family recipe.

Yogurt Cucumber Salad ~ serves 4

2 small cucumbers or 1 large

2 cups (400 g) plain yogurt (skimmed, lowfat, or whole)

1 clove garlic, minced

1 teaspoon dried mint

¼ teaspoon salt

Fresh mint leaves (optional garnish)

Method

1. Peel and finely chop or shred the cucumbers. Sprinkle with pinch of salt and (time permitting) leave in strainer to drain for 10 – 20 minutes.
2. Discard any liquid from the yogurt and mix with the dried mint, garlic, and salt. After cucumbers have drained, mix with yogurt.
3. Taste and adjust the seasonings if necessary. Garnish with fresh mint and serve immediately or chill.

Question: How do you like to serve Yogurt Cucumber Salad?

Tomorrow I will begin preparing my date-filled ma’amoul. I make these pastries every Eid and only at Eid time, something I have been doing for many years. Mine are made with an all-flour dough (no semolina), which is not so different from American pie dough… aside from the rose water. I load them with high-quality dates and stamp them out with a mold.

For some Eids, I have made more than a hundred of these little babies. You can find my step-by-step recipe for date-filled ma’amoul here.

Meanwhile, last year for the first time I stepped out of my rut tradition and made nut-filled ma’amoul—which I love just as much, especially the pistachio-filled pastries (below).

Then again, the walnut-filled ma’amoul (below) are pretty swell, too. You can find my illustrated recipe for nut-filled ma’amoul here.

This year I plan to make loads of ma’amoul to put in tins and give to neighbors and the men who run the dukan (little grocery store) by my house. I will also serve them to guests who come to my home over the Eid holiday— friends and my husband’s family. But what to serve the ma’amoul with?

Arabic coffee, of course!

I’m not talking about dark Turkish coffee, but the pale coffee served in tiny handle-less cups, made from greenish coffee beans and scented with cardamom, rose water and saffron. This is the standard welcoming beverage served in Dubai and the Arabian Gulf (with some regional variations). It’s the classic Eid beverage, elegantly served in an Arabian-style thermal flask. You can find my recipe for Arabic coffee here.

In addition to nuts, fruit and fatayer, I’m going to serve something new: rose lemonade—just to have something different up my sleeve. Find the easy recipe for rose lemonade here.

I also plan to prepare and serve date truffles (below) as an Eid sweet for the first time this year. After I stuff myself with ma’amoul, I can switch to this (somewhat) healthier option. Find the date truffle recipe is here.

So far, I’ve only mentioned food served to guests. We also have a tradition for breakfast on the first morning of Eid. For me, the high point is American coffee and homemade cinnamon rolls. I prep the cinnamon rolls the night before (typically around midnight) and put them in the oven Eid morning. You can find the recipe I use for Overnight Cinnamon Rolls from Williams and Sonoma.

Yes, I admit, my Eid is very heavy on the sweets and desserts. What about the main course, you might be wondering… Well, that we eat in a restaurant!

Question: What are you preparing/serving/eating/drinking this Eid?