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.

 

 

ENGLISH CUCUMBERS:

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.

LEBANESE CUCUMBERS:

 

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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