Featured Food: Cucumber


Tea-In-The-Sahara Sandwiches

2 cucumbers (diced)
8oz pkg cream cheese (softened)
3 Tbsp orange flower water
3 Tbsp chopped mint leaves
1 Tsp sugar
1 Tsp ground cinnamon
6 slices of white bread
Unsalted butter (room temperature)
Kosher salt and white pepper to taste
Place the diced cucumber in a colander, sprinkle generously with salt, and leave to drain about 10 minutes. Blend cream cheese,orange flower water, mint leaves,sugar, and cinnamon in a food processor until smooth. Gently mixed in chopped cucumber with a spoon. Trim crusts from bread and cut into halves or quarters. Spread butter on the bread slices to keep the sandwiches from getting soggy, then top with the cucumber filling. Serve chilled.
Recipe by Rachel Crockett