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Mahalla (Tajik cucumber salad): recipe illustration
Salads & starters

Mahalla (Tajik cucumber salad)

Mahalla is a fresh salad of cucumbers with yoghurt, garlic and dill, served alongside grilled dishes and pilafs. Crisp and refreshing, it is mostly eaten in summer.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

106 kcal per serving

Protein
4.8 g
Carbohydrates
8.5 g
of which sugars
5.9 g
Fat
4.8 g
of which saturated fat
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the cucumbers and cut them into small cubes or thin rounds.
  2. Finely chop the dill and crush the garlic with a pinch of salt.
  3. In a salad bowl, mix the yoghurt, crushed garlic, oil and half of the dill.
  4. Add the cucumbers and mix gently.
  5. Season with salt and pepper, sprinkle with the rest of the dill and serve well chilled.

Variations and tips

Refreshing version. Chill the salad in the fridge for 30 minutes before serving so it is extra cool.

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Original Ecomely recipe.