The hot season arrived at our doorstep and made us crave light and refreshing dishes. For this reason, we have compiled summer recipes for you with the refreshing vegetable, which is always in the refrigerator, but is usually used mainly for salad.
International Cucumber Day took place this month on June 14 and led us and restaurants in Israel to pay special attention to the green and sage vegetable. If you want to eat all this goodness in restaurants as well, you will know that there is a festival dedicated entirely to cucumber. Unusual Cucumber Celebration by Hendrick's, a special project of Ontopo in collaboration with the Scottish gin brand Hendricks, is currently taking place in ten restaurants and bars in Israel until June 24.
As part of it, the chefs created special dishes that combine cucumbers alongside a cocktail menu based on the gin brand. Among the restaurants and bars participating in the festivities: Selas and Kichukai by Chef Or Ginsburg in Tel Aviv-Jaffa, Onza restaurant in Jaffa, Tapao restaurant in Herzliya, Fattoush restaurant in Haifa and more.
Recipe for the tzatziki dish of Michael - the chef of Farouk restaurant in the market
A quick jump to the islands of Greece introduces us to the most fun opening of the meal. Meet the special tzatziki of Michael Ibn Rabinovitz, the chef of Farouk restaurant in a flea market.
Components
250 g labena
2 medium-sized cucumbers 3 20/3 cup chopped parsley leaves <>/<> cup chopped coriander leaves <>
/<> cup chopped mint leaves <>/<> cup chopped dill
<> ml lemon juice (about one-fifth cup)
<> teaspoon salt
<> tablespoons extra virgin olive oil
Method of preparation
Cut cucumber into small cubes without the seeds.
Separate the leaves of the vegetable from the stems and chop finely.
Mix all the ingredients in a bowl.
Serve cold with your favorite bread.
Recipe for tzatziki, photo: Fly Company
Recipe for sea fish and cucumber cubes by chef Ole Pepper Maonza
Fish in summer is always good and its combination with cucumber is excellent. The secretions in the vegetable and the combination of flavors create the perfect bite.
Components
50 g fresh sea fish (possible, for example, intias, mussar or tarjon)
for cucumber vinaigrette:
Squeeze 4 fresh cucumbers in a hard fruit juicer or grind in a blender and strain through diaper cloth.
1 sliced shallot onion 1 peeled garlic clove 3 mint leaves mint 5 small
teaspoon of smooth mustard
1 za'atar
leaves 3 tablespoon white wine vinegar
1 tablespoons lime juice 1
lime
zest <> pinch of salt
Cucumber salsa:
<> cucumber
<> onion shallot
Salt
Method of preparation
Grind everything together into a smooth food processor and drain.
Cut the fresh fish into cubes of 1 cm by 1 cm and arrange on the plate in a semicircle shape.
Chop cucumber basket:
Small cubes of one cucumber without the seeds mixed together with onion shallot, finely chopped and seasoned with salt.
Place the salsa on half of our tartar circle.
Pour the cucumber sauce over the salsa.
It is recommended to drizzle a little chives oil (which is easily available in Yerukala stores) and eat with a spoon all together.
Onza fish cubes, photo: Fly Company
Tapao hanselda clavisin
And if you are still into salads but looking to diversify and upgrade, Tapao in Herzliya offers you a recipe for a refreshing salad based on cucumber and its zucchini friend.
Components
2 zucchini
1/2 red
chili pepper 250 radish
<> green
cucumbers A handful of fresh
hyssop leaves A handful of cranberries (to taste)A handful of almonds (to taste)
<> grams of labena cheese
Method of preparation
Cut thin strips of cucumber and thin strips of zucchini.
Slice rings of red chili and radish and mix together.
Separate za'atar leaves and put in the mixture.
In a small bowl, mix olive oil, lemon and pepper salt to taste.
Pour the sauce into the cucumber, zucchini and chili strips and mix well.
On a flat plate, spread labneh paste and sprinkle the vegetable mixture on top.
Sprinkle cranberries and almonds on top and serve.
Tapao's dish,
Refreshing summer cocktail of "Kyoto"
And alongside all this pleasure, how can you not drink a refreshing cocktail based on the timeless and perfect combination of Hendricks gin and cucumber? In Kyoto, they took care of the recipe of the GREEN GIN cocktail - a fresh green cocktail.
Components
5 ml juice from cucumbers (you can also crush in a food processor and filter)
50 ml Hendricks gin 20 ml lemon juice
20 ml sugar
water Tonic water to cover the glass
mint leaves Basil
leaves
Slice of cucumber for garnish
Slice of lemon for garnish
Method of preparation
Separate several mint leaves and several basil leaves and put without crushing into a shaker.
Take a glass of Low Ball and add ice.
Add the ingredients according to the quantities, and close with tonic water until the cup is covered, leaving room for decoration.
Slice a strip of cucumber and a slice of lemon, and add over to garnish and serve.
Classic cucumber-based cocktail,
All the details about the Cucumber
Festival with an appetite!
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