Laban bi Khyar (Levantine Yogurt-Cucumber Sauce)

August 4, 2023

Laban bi Khyar (Levantine Yogurt-Cucumber Sauce) - kvalifood.com

A Levantine yogurt sauce with diced cucumber, garlic, and dried mint. Similar in concept to tzatziki but distinguished by the use of dried mint instead of dill, and a looser consistency – more of a sauce or thin salad than a thick dip. Found on tables across Lebanon, Syria, and Palestine.

Serve it alongside grilled kebabs, kibbeh, mujaddara (lentils and rice), stuffed grape leaves, or flatbread. It cools and balances spiced and rich dishes.

Serves 4

Ingredients

480 g plain whole-milk yogurt (2 cups)
360 g Persian cucumbers (~3), finely diced
1-2 garlic cloves (~5-10 g), crushed or grated
1 tbsp dried mint, crushed
1 tbsp fresh lemon juice
salt, to taste
2-4 tbsp cold water (optional, to thin)
fresh mint leaves, for garnish (optional)

Directions

If desired, crush the garlic with a pinch of salt using a mortar and pestle to form a smooth paste. Otherwise, grate or mince finely.
Place the yogurt in a bowl and whisk until smooth.
Add the garlic, dried mint, lemon juice, and salt. Stir to combine.
Dice the cucumbers into small cubes (roughly 5-8 mm). Add to the yogurt and stir well.
If the mixture is thicker than desired, stir in cold water one tablespoon at a time.
Refrigerate for at least 15 minutes. Garnish with fresh mint leaves if desired.

Notes

Persian or Lebanese cucumbers are best – thin skin, no need to peel. If using English cucumber, peel and seed it first.
Whole-milk yogurt gives the most authentic flavour. Greek yogurt makes it too thick unless thinned.
The consistency should be looser than a dip – somewhere between a thick sauce and a thin salad.
Goat milk yogurt is traditional and gives a tangier, richer flavour.
Keeps 1-2 days refrigerated. Cucumber releases water over time, so stir before serving.