| Main components | 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 style
- 1 teaspoon garlic paste
- Salt to style
- 4-5 recent 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 until nicely mixed.
- Slice the cucumbers into skinny roundels and switch into one other bowl. Add salt, crushed black peppercorns and olive oil. Squeeze the juice of lemon and blend nicely.
- To make every sandwich, apply tahini one on facet of two bread slices. Spread some yogurt combination on every slice evenly. Arrange beneficiant variety of cucumber slices over one slice of bread, prime it up with some pickled onion slices, place the opposite bread slice over this with the yogurt facet dealing with down. Wrap the sandwich with a parchment paper and refrigerate for 1-2 hours.
- Halve every sandwich with the parchment paper, organize on a serving plate and serve with hummus and crudites.
