Shared by Rottem Lieberson
Shared by Rottem Lieberson
Cucumber, Mint, and Sumac Salad
Yield: 4 to 6 servings
Cucumber, Mint, and Sumac Salad
Yield: 4 to 6 servingsFamily Journey
Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv
“When someone comes over, the first thing you do is give them a cucumber. This is the tradition,” cookbook author Rottem Lieberson says. The woman of the house, she goes on to explain, would peel the cucumber with a knife and serve it with a bit of salt. “This means she respects you and you respect her back. So, in every Persian meal, you’ll find cucumber.”
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for red cabbage, date, and beet salad, dolmeh beh (quince stuffed with beef and cardamom), and toot (Persian marzipan).
Ingredients
- 12 persian cucumbers, cut into quarters lengthwise
- 1½ tablespoon ground sumac, divided
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- ¼ cup fresh mint leaves for garnish (optional)
Preparation
Step 1
Place the cucumbers, 1 tablespoon of sumac, olive oil, lemon juice, and kosher salt into a large bowl. Mix well to coat evenly. Taste and adjust seasoning if needed.
Step 2
Transfer the salad to a serving bowl and sprinkle ½ teaspoon of sumac on top and fresh mint if using. Serve immediately.
