{"id":6492,"date":"2026-10-18T10:52:28","date_gmt":"2026-10-18T15:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-cucumber-yogurt-sauce\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-lebanese-cucumber-yogurt-sauce","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-lebanese-cucumber-yogurt-sauce\/","title":{"rendered":"How to Make Lebanese Cucumber Yogurt Sauce (Khiyar bi Laban)"},"content":{"rendered":"

Cold yogurt, crunchy cucumber, a little garlic and a lot of dried mint. Ten minutes of work, and it goes with half the Lebanese table.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n10 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\nNone<\/td>\n<\/tr>\n
Serves<\/th>\n4 to 6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegetarian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Khiyar bi laban (also called laban bi khiyar) is the cool, garlicky cucumber and yogurt dish that sits on the table next to anything hot and hearty. In Lebanese homes it is the usual partner for baked or fried kibbeh, mjadra, stuffed vegetables (mahshi), stuffed cabbage and grilled meats. It is somewhere between a sauce and a salad: thick enough to scoop with bread, loose enough to spoon over rice.<\/p>\n

What makes it Lebanese rather than Greek tzatziki is the dried mint, which is crushed between the palms over the bowl, and the fact that the yogurt is thinned rather than strained. Small, thin-skinned Lebanese cucumbers (khiyar baladi) give the best crunch. In summer it is often eaten on its own as a light supper with bread.<\/p>\n

Ingredients<\/h2>\n