Mediterranean Tomato Cucumber Rounds

Mediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber Rounds.  I don’t know if anyone who reads and/or uses the recipes on this site has noticed this or not, but I do not have any categories under breakfast or snacks and I have lots of recipes under AppetizersSalads, and a few others under Odd Balls.  I personally do not believe in eating snacks and I pretty much eat once a day at around 3:00-4:00 in the afternoon.  I have eaten this way most all my adult life and about the only things that have changed are the amounts and to a lesser extent, what I eat.  This recipe is one that I would put under appetizers but it is actually eaten all over the Mediterranean and Middle East nearly everyday for breakfast. Yes, there are a few variations but not too many.  They eat pita bread and certainly lots of cheese.  People use the spices shown in copious amounts for breakfast, lunch, and dinner.  I didn’t use olives because they are easier to eat with your fingers without them, and olives are always pretty much used as a scoop and conveyance vehicle for dips like hummus, real yogurt etc.  When I was in Dubai in 2010 I was introduced to this breakfast and have eaten and loved it ever since.  Me?  I eat mine as dinner-in a bowl-or…sometimes make it for dinner guests as shown-or…eat it as my salad.

Each Mediterranean Tomato Cucumber Rounds should be about 2-3 bites so be careful as you eat them because they are so good, you may end up like me, stuffing yourself with no room left for dinner. As an appetizer I would allow two rounds, as breakfast four rounds, as salad whatever you can get on the plate, and as dinner in a bowl, just pile it in there.  I try to take pictures before adding olive oil because it makes them so dark but rest assured…I do use it.

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Mediterranean Tomato Cucumber Rounds
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Ingredients
  1. 2 Large Roma Tomatoes
  2. ½-¾ Cucumber
  3. ¼ C Labne (Or A Really Thick Yogurt)
  4. 1 t Mint
  5. 1 t Sumac
  6. 2 t Aleppo Pepper
  7. 2 t Za’atar
  8. 2 t Black Seed (Sativa)
  9. Salt
  10. 2-3 T Olive Oil
Instructions
  1. Slice each tomato into 8 ⅛” rounds trying to get 8 slices per tomato. Plate.
  2. Partially peel cucumber, slice into 16 rounds, spread top with 1 t labne and place on top of tomato.
  3. Lightly salt labne.
  4. Sprinkle with all spices then drizzle with olive oil.
  5. 8 Servings As Appetizer
  6. 48 Calories, .6g Protein, 3.9g Fat, 2.9g Carbs, 0.5g Fiber, 2.4g Net Carbs
  7. 4 Servings As Salad or Breakfast
  8. 97 Calories, 1.2g Protein, 7.8g Fat, 5.8g Carbs, .9g Fiber, 4.9g Net Carbs
Notes
  1. I don’t know how to tell you to use yogurt other than what I am showing. For the most part American yogurt, is too thin and watery so all I can say, you need a good quality thick high fat yogurt.
  2. Now, in Mediterranean and Middle East cuisine all of this would be drizzled copiously with olive oil and you may surely do this and it makes it a little less easy to eat with your fingers but hey, just lick you fingers.
  3. You serve this to anyone and they are going to KNOW they have had something different from what they have every had before.
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