Cucumber Laban (Lebanese yogurt sauce)

This cool and creamy cucumber laban (Lebanese yoghurt sauce) goes perfectly with grilled meat, salmon or as a side salad with a variety of Lebanese specialties.

Cucumber Laban (Lebanese yogurt sauce) has a special place in my heart. Growing up, I remember watching my Aunt Paula prepare in her kitchen before family dinners or holiday gatherings. She tasted often to find the perfect balance of garlic, mint and lemon juice. Khyar bi laban is traditionally served alongside many Lebanese dishes such as meat-stuffed vine leaves, m’juddarah (lentils and bulgur with caramelized onions), stuffed kousa squash or sfeehas.

Ingredients

• Yogurt: I use low-fat plain yogurt for a creamy, tangy, refreshing taste.
• Cucumber: I use English cucumbers as they don’t have as many seeds and the skin isn’t usually as bitter, but you can use regular cucumbers too.
• lemon juice: The bright, sour, citrus flavor permeates the creamy yogurt sauce and goes well with the pickle.
• Mint: I use dried mint as it has an intense flavor and is easily accessible, but you could use fresh mint too, although you would need to use more of it.
• Garlic: Strong, aromatic and a little nutty in taste, it pairs well with many flavors and ingredients.

How to make cucumber laban

Start your cucumber laban by dicing your cucumber. Alternatively, you could shred it.

Then, in a large bowl, add your yogurt.

And add the chopped cucumber.

Then freshly grate your garlic with a micro-slicer, or you can mince it as well.

Then add your freshly squeezed lemon juice.

Finally, season with the dried mint and some salt and pepper.

Mix well until all ingredients are fully incorporated.

Garnish with additional mint (dried or fresh), serve and enjoy your Cucumber Laban (Lebanese Yogurt Sauce)!

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Mix up a batch of my Cucumber Laban (Lebanese Yoghurt Sauce) and pair it with a Lebanese classic, or it’s also great in a pita sandwich or on top of grilled salmon, chicken or pork.

No fork required.