Laban wa Khiar

Lebanese strained yogurt⏱ 10 min⚡ Vegetarian

Laban wa Khiar is a cool, creamy Lebanese yogurt and cucumber dish with gentle garlic, fragrant dried mint, and a finish of olive oil. It is refreshing, light, and deeply satisfying, equally good as a dip, mezze, or simple side.

Nutrition · per serving

206kcal

11.4gProtein

8.6gCarbs

14.2gFat

0.8gFiber

2 servings

Ingredients

9 items

Laban wa khiar

strained yogurt400 g

cucumber, finely diced or thinly sliced150 g

garlic, finely grated1 small clove (3 g)

dried mint1 tsp

extra virgin olive oil1 tbsp (15 ml)

fine salt1/4 tsp

black pepper1/8 tsp

To serve

extra virgin olive oil1 tsp (5 ml)

dried mint1/4 tsp

Tips

•For the best texture, use thick strained yogurt rather than regular yogurt; regular yogurt will make the dish looser.
•If using a large cucumber with many seeds, scrape out the wet center before chopping.
•A short 10-15 minute chill improves the flavor, but it is not required for this quick version.
•This also works well as a sauce for falafel, grilled halloumi, or roasted potatoes.

Steps

1
Dice the cucumber finely or slice it very thinly. If it seems very watery, pat it dry with a clean towel so the laban stays thick. Grate the garlic very finely for an even flavor.
150 g cucumber, finely diced or thinly sliced1 small clove (3 g) garlic, finely grated
2
In a bowl, combine the strained yogurt, cucumber, garlic, dried mint, extra virgin olive oil, salt, and black pepper. Stir until smooth and evenly mixed. Taste and adjust salt if needed; the flavor should be cool, tangy, and lightly garlicky.
400 g strained yogurt150 g cucumber, finely diced or thinly sliced1 small clove (3 g) garlic, finely grated1 tsp dried mint1 tbsp (15 ml) extra virgin olive oil1/4 tsp fine salt1/8 tsp black pepper
3
Transfer to a serving bowl. Drizzle the top with extra virgin olive oil and sprinkle with dried mint. Serve immediately, chilled if possible, as a dip, side, or accompaniment to warm bread and grilled vegetables.
1 tsp (5 ml) extra virgin olive oil1/4 tsp dried mint

Origin & History

Laban wa Khiar is a classic Levantine yogurt-and-cucumber preparation, especially common in Lebanese home cooking. It is closely related to similar dishes across the Eastern Mediterranean, where cultured dairy, cucumber, and dried herbs are staples used to create cooling accompaniments for warm-weather meals and grilled foods.

lebanese mezze yogurt cucumber vegetarian no-cook quick

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Steps

Dice the cucumber finely or slice it very thinly. If it seems very watery, pat it dry with a clean towel so the laban stays thick. Grate the garlic very finely for an even flavor.

150 g cucumber, finely diced or thinly sliced1 small clove (3 g) garlic, finely grated

In a bowl, combine the strained yogurt, cucumber, garlic, dried mint, extra virgin olive oil, salt, and black pepper. Stir until smooth and evenly mixed. Taste and adjust salt if needed; the flavor should be cool, tangy, and lightly garlicky.

400 g strained yogurt150 g cucumber, finely diced or thinly sliced1 small clove (3 g) garlic, finely grated1 tsp dried mint1 tbsp (15 ml) extra virgin olive oil1/4 tsp fine salt1/8 tsp black pepper

Transfer to a serving bowl. Drizzle the top with extra virgin olive oil and sprinkle with dried mint. Serve immediately, chilled if possible, as a dip, side, or accompaniment to warm bread and grilled vegetables.

1 tsp (5 ml) extra virgin olive oil1/4 tsp dried mint

Origin & History