Cucumber Yogurt Sauce (Khyar bi laban)
A refreshing Mediterranean dip combining cucumber and yogurt, perfect for summer gatherings.
Equipment
- Mixing Bowl
- Grater
- Kitchen Towel
Ingredients
Ingredients
- 2 cups Plain Yogurt Opt for full-fat for a richer taste.
- 1 large Cucumber Peel and grate or finely chop.
- 2 cloves Garlic Mince finely; adjust according to taste.
- 2 tablespoons Olive Oil Extra virgin is recommended.
- 1 tablespoon Lemon Juice Freshly squeezed for best flavor.
- to taste Salt Essential for enhancing flavor.
- to taste Pepper Freshly cracked is preferred.
- optional Fresh Mint or Dill Finely chopped for added freshness.
Instructions
- Wash the cucumber and peel if desired. Grate or finely chop it, then squeeze out excess moisture using a kitchen towel.
- In a mixing bowl, add the plain yogurt and stir until smooth and creamy.
- Mince the garlic cloves and add them to the yogurt mixture.
- Gently fold in the prepared cucumber.
- Drizzle in the olive oil and add the lemon juice, stirring gently to combine.
- Season with salt and pepper to taste.
- If using, fold in the fresh herbs and let the sauce chill in the refrigerator for 30 minutes.
- Serve chilled, garnished with additional herbs or a drizzle of olive oil.
Notes
Allowing the sauce to sit enhances the flavor. Best enjoyed fresh but can be stored in an airtight container for up to three days.