Egyptian Michoteta (Cucumbers with Feta Sauce)

 Middle Eastern Cookery, p. 111

2 cucumbers, thinly sliced

2 large mild onions, thinly sliced into rings

¼ pound Feta cheese

3 tablespoons olive oil

1 teaspoon minced fresh oregano

1 tablespoon freshly squeezed lemon juice or to taste

Salt and pepper to taste

Arrange cucumbers and onions on a bed of lettuce.

And then say "...OH" really loudly when you realize that the onions comprise a huge portion of this dish.

Combine Feta cheese, olive oil, oregano, lemon juice, and salt and pepper in blender. Just before serving, pour over cucumbers and onion.

"Pouring" implies that the mixture turns into a liquid in the blender. It does not; at best it's a chunky paste.

Served with a barbecue-seasoned chicken breast and some mashed cauliflower.

My Rating: 3/5 "I was a little horrified when I saw the proportion of onions involved with this, but in the end they don't ruin the overall flavor. The feta blend is really tasty despite its stiff texture. If you made this with just one onion instead of two I think it'd be pretty legit."