Recipe

Cucumber Raisin be Zaatar

by: Chef Rafih Benjelloun

Tangy, sweet relish to serve as salad or appetizer.

Details

Yields 3 cups
Serves: 8
Serving size: 3/8 cup

INGREDIENTS

2 tbsp. red wine vinegar
1 tsp. olive oil
1/2 tsp. ground black pepper
3 tbsp. sugar
4 cucumbers (about 2 pounds), seeded and grated
1 c. California golden raisins
3 tbsp. chopped parsley
3 tbsp. chopped fresh oregano
3 tbsp. chopped fresh marjoram

PROCEDURE

Measure vinegar, oil, pepper and sugar into a large bowl and mix well. Add remaining ingredients and toss gently by hand. Cover and chill for several hours or overnight before serving. Divide and spoon onto small plates or into bowls.

Nutrition Information (per serving)

Calories 110(7% from fat); Total Fat 1g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 25g; Fiber 2g; Iron 1mg; Sodium 5mg; Calcium 54mg

This recipe is found in the following categories:

Professionals

Foodservice Recipes

First Course