1:23 PM 3/17/98
rfc

>Lebon Khar, or Cucumbers in Sour Cream, has many variations in spices. It
>might be found in homes and small cafes through out the Middle East as a
>vegetable side dish or as a salad. Yogurt may be used instead of sour
>cream.
>
>2 large cucumbers peeled and thinly sliced
>1 small onion also thinly sliced
>1/2 cup of commerical sour cream
>1/3 cup vinegar
>3/4 teaspoon salt
>1/4 teaspoon pepper
>3 tablespoons sugar
>1/4 teaspoon dry mustard
>1/4 teaspoon ground coriander
>
>Combine the green and white things and cool until ready to serve. Combine
>the rest of the ingredients in a jar with a tight fitting lid and shake
>until smooth. Add sauce just before serving and toss lightly.....
>
This was delicious! I tried it today at my poker group/meeting.

Here's another one that's tasty too!

Yogurt and Cucumber Salad
(more commonly known as 
Laban Ma Khyer)

3/4 lb. small cucumbers, thinly sliced
2 cups yogurt
1 tablespoon dried mint
salt to taste
l clove garlic, peeled and crushed

If you can't find small cucumbers or just
prefer larger ones, use those, but you might
try sprinkling the slices with salt, and then
leave them to sweat for about 30 minutes.
Then rinse and pat dry and then fold into
the yogurt.

Then stir in the dried mint and salt and leave
for about 30 minutes so the mint can soften 
and release it's flavor. Then stir in the crushed
garlic.

I had the chance to experience this salad once with
wild cucumber instead of normal cucumber. Wild cucumber
is a little different from normal in the sense that it is more
rigid and slightly furry, paler, longer and thinner. It also
has more crunch. But normal is fine too, it's just really
a personal preference thing.