Post image for Cucumber, Yogurt & Feta Salad with Sangak Bread

Cucumber, Yogurt & Feta Salad with Sangak Bread

Posted by Marie on Aug 13, 2015

Accolades to the original creators of sangak bread…a wonderful Persian flat bread traditionally baked on heated stones.  I love it for breakfast, heated slightly and drizzled with a bit of honey; it is also great with dips such as hummus. This versatile bread goes really well with this intensely flavoured cucumber and feta salad.

1/2 cup (120 ml) Greek style yogurt
1/2 cup (120 ml) feta cheese, crumbled
1 small clove garlic, grated
2 Tbsp (30 ml) mint leaves, minced
2 Tbsp (30 ml) red onion, minced
1 Tbsp (15 ml) lemon juice
1 large English cucumber, chopped
Salt to taste
8 pieces of sangak bread

In a large mixing bowl combine the yogurt (you need to use the thick yogurt for this recipe), feta cheese, garlic, mint, and onion and lemon juice.  Mix well.

Add the cucumber and salt, and mix again.  Place into a serving dish.

Wrap the bread in foil and place in a 350 F (175 C) oven until it is warm, about 10 minutes.  Serve with the salad.

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