-
1
Rinse cucumbers and pat dry.
-
2
Cut crosswise into pieces about 4 inches long.
-
3
Cut each piece in half lengthwise.
-
4
On a work surface, place a piece of cucumber (or several) cut side down.
-
5
Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand.
-
6
The skin will begin to crack, the flesh will break down and the seeds will separate.
-
7
Repeat until the whole piece is smashed.
-
8
Break or slice diagonally into bite-size pieces, leaving the seeds behind.
-
9
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
-
10
Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl.
-
11
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
-
12
Make the dressing: In a blender or small food processor, combine lime juice and garlic and blend.
-
13
Add tahini and 2 tablespoons warm water and blend.
-
14
Check the texture; you want a smooth, creamy liquid.
-
15
If necessary, add more warm water and blend again.
-
16
Add olive oil, 1/2 teaspoon salt, the cumin and the oregano, rubbing the dried leaves between your fingers to release the flavors.
-
17
Taste for salt and adjust the seasonings.
-
18
Make the chile vinegar, if desired: Place sambal in a bowl and slowly drizzle in white vinegar, stirring to loosen.
-
19
Taste often and stop adding vinegar when mixture is tart and spicy, but not enough to make your eyes water.
-
20
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl.
-
21
Drizzle lightly with olive oil and toss.
-
22
Add half the dressing, toss and taste.
-
23
Keep adding dressing until cucumbers are well coated but not drowned.
-
24
Serve immediately.
-
25
For each serving, scoop a large spoonful of cucumbers into a bowl, spoon a little chile vinegar around the edges and sprinkle with sesame seeds.
