Cooking with cucumbers became a whole discovery! All my life I have eaten cucumbers only in their raw form, mostly in salads. What a surprise to discover that they are delicious cooked! But beware, different cucumbers are good in different combinations.




It is particularly good in stews and sautés, much like zucchini, but with its own slightly sweet taste. In the photo I fried it with garlic shoots. Cook in oil of your choice for 5-7 min on each side. Salt, pepper to taste.



They are delicious added to buckwheat pancakes.


Here is the recipe.


Buckwheat pancakes:

- 1 1⁄2 cups buckwheat flour (optional: mix half with all-purpose flour)

-2 tsp. ground flaxseeds (optional)

- 1 tsp. ground fenugreek seeds

- 1 tsp. cumin 

- salt and pepper to taste

Mix dry ingredients.


- 1 1⁄2 cups of water or mixed with milk of your choice

- 2 tbsp. olive oil

- 2 tbsp. apple cider vinegar


Add the liquid ingredients slowly to the mixture until you get a good runny consistency. For fluffy patties, add 1⁄2 tsp. of baking soda.


Lebanese cucumbers:

- 1 medium cucumber

- 1⁄2 tsp. ground fenugreek seeds

- 1⁄2 tsp. cumin salt and pepper to taste


Grate the cucumber and cook in a pan with the spices for 5-7 minutes. When it is lightly cooked, add the cucumbers to the buckwheat pancake batter and fry the pancakes for 4-6 min on each side or according to your usual method.

Good discovery to you!

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