Traveling, whether its just a short road trip or an excursion of several days/weeks stateside or abroad, always opens a whole new culinary world to me! That’s part of my boho nature and truly what inspires me to create new dishes or tweak and change old dishes.
Such is the case with this recipe~~an old-time vintage recipe from my husband’s family, buttermilk cukes, were served at many meals when he was growing up. It’s refreshing and before you turn up your nose to buttermilk, it doesn’t even seem to have that ‘curdled’ taste that you may think!
So with this vintage recipe and incorporating ideas my recent trip to Israel and visiting Jerusalem and the Mahane Yehuda Market, this fabulous recipe was born~~I’ve added some creaminess with Greek yogurt and then the pomegrante seeds just give bubble wrap bursts of sweetness~~yep, that’s the story behind this recipe!
Food styling tip~~this would be gorgeous served in a cast iron skillet~what a rustic peasant flair when you set it on the table or maybe you’re around the campfire or at a big family picnic table!
What you need:
1/2 cup Greek plain yogurt
1 cup buttermilk
1/2 tsp red chili flakes (more if you like spicier!)
1 tsp sea salt
1/2 tsp pepper
4 cups sliced mini-cucumbers
4 spring onions sliced with greens
1 cup pomegranate seeds
2 tbl chopped fresh mint
What you do:
In a small bowl, combine the yogurt, buttermilk, red chili flakes, salt and pepper and blend. Set aside.
Put the sliced cucumbers, green onions, pomegranate seeds, and mint in a medium mixing bowl. Pour the buttermilk sauce over it. Blend and toss. Refrigerate about 30-60 minutes before serving.
©alice d’antoni phillips www.allyskitchen.com
Ally Boho Styling Note~~We love having dinner at the coffee table~~it’s so romantic, just the two of us, some wine, a good dinner, the fireplace switch flipped on~~this recipe was right there!
