Lebanese
Khyar bi Laban
Cool Lebanese yogurt folded with crisp diced cucumber, garlic, and dried mint, rested briefly so the laban stays creamy while the cucumber retains a clean, juicy bite.
4 servings · 15 minutes prep
Ingredients
Yogurt Base
- 2 cups plain whole-milk yogurt, cold, stirred but not Greek-style thick
- 1 small garlic clove, finely grated or crushed to a paste
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 teaspoons dried mint, rubbed between the fingers; use plain dried mint, not za’atar
Cucumber
- 4 small Persian cucumbers, about 14 ounces, cut into 1/4-inch dice and blotted dry
- 2 tablespoons cold water, only if needed, for loosening unusually thick yogurt
Directions
Season the Laban
- Mash the garlic with the kosher salt to a smooth paste. Whisk it into the whole-milk yogurt with the dried mint until the yogurt is smooth and the mint is evenly dispersed.
Fold in the Cucumber
- Blot the cut surfaces of the Persian cucumbers with a clean towel, then fold them gently into the seasoned yogurt. If the yogurt is too stiff to settle around the dice, fold in the cold water 1 teaspoon at a time; do not make the salad pourable.
Rest and Serve Cold
- Cover and refrigerate for 20 minutes. Stir once, taste for salt, and spoon into a shallow chilled bowl. Serve within 4 hours while the cucumber remains crisp and the mint tastes fresh.
