This Iraqi Yoghurt Salad recipe is a fresh green salad infused and smothered with a light yoghurt dressing. It’s cooling and refreshing in the summer and pairs well with grilled meat or fish.
Moroccans are not too familiar with eating natural yoghurt with their main foods or any foods for that matter. If you mention yoghurt they almost immediately assume you’re referring to sweet dessert-type yoghurt.
So, I wasn’t used to it and didn’t think I would like it much. I was first introduced to having savoury yoghurt after moving to Oxford and making many multi-cultural friends. Some sisters invited me to an Iftaar one Ramadan and one of them insisted she wasn’t going to leave me alone until I tried it. Since the curry I was eating was quite chilli she convinced me it would cool down the effects of the spice ;). I must say I was pleasantly surprised and was very thankful to her for pushing me to try it. I actually enjoyed it very much. The host had kindly, specially made it with no chilli just for the non-Asian sisters who couldn’t handle it.
Since then I’ve seen and tasted many variations of yoghurt salad, spicy and non-spicy. However, I must say this one I came across at a local Iraqi restaurant in Sharjah has been my favourite so far.
Ingredients Needed for Iraqi Yoghurt Salad
- 1/2 washed lettuce (chopped)
- 1/2 large cucumber or 2 Asian ones, (washed, sliced & cut in half)
- 2 medium chopped tomatoes (seeds removed)
- 3 small radishes or half a large one (washed, partly peeled & sliced)
- 1/2 cup of freshly chopped mint
- 3 tbsp natural yoghurt
- 1 tbsp mayonnaise
- 1 tsp sumac spice
- 1/2 fresh lemon (Juiced)
- 1/2 tsp salt (to taste)
- 1 tbsp olive oil
How to Make Iraqi Yoghurt Salad
- Wash and chop all the above vegetables
- Place them all in a suitable mixing bowl
- Make the yoghurt dressing separately by adding the yoghurt, mayo, spices, lemon juice and oil together and mix well with the chopped fresh mint.
- When you are ready to serve, mix the dressing into the salad and serve straight away.
Remember this salad only tastes its best when eaten there and then, if it stays for more than about 20 minutes, it will start to get runny and the ingredients will not stay as crisp. If you wish to pre-prepare the salad ingredients beforehand, you can do so and just not mix in the dressing until before you are ready to serve.
Enjoy, and please share.
Iraqi Yoghurt Salad
Ingredients
- 1/2 washed lettuce chopped
- 1/2 large cucumber or 2 Asian ones (washed, sliced & cut in half)
- 2 medium chopped tomatoes seeds removed
- 3 small radishes or half a large one washed, partly peeled & sliced
- 1/2 cup of freshly chopped mint
- 3 tbsp natural yoghurt
- 1 tbsp mayonnaise
- 1 tsp sumac spice
- 1/2 fresh lemon Juiced
- 1/2 tsp salt to taste
- 1 tbsp olive oil
Instructions
- Wash and chop all the above vegetables
- Place them all in a suitable mixing bowl
- Make the yoghurt dressing separately by adding the yoghurt, mayo, spices, lemon juice and oil together and mix well with the chopped fresh mint.
- When you are ready to serve, mix the dressing into the salad and serve straight away.