Khyar means Cucumber in Arabic and laban is often referred to as milk or as in this case yogurt, although there are many variations of it.
Both yoghurt and cucumber are cool, smooth, healthy and very refreshing, making them perfect ingredients for cooling summer recipes.
This tasty salad dip is a beautiful combination of both. It accompanies many grills and savories like Kibbeh in the Middle East and compliments the tastes perfectly. The main ingredients used in this salad dip is the thicker type of Laban, cucumbers, garlic, mint and salt. It's a common appetizer during hot days and in the Middle East local yoghurt made from goats milk is always preferred when in season, for a richer and stronger taste.
It’s super easy to make and has many variations such as the Turkish Aka Masto Khiar, and the Greek Tzatzki Dip that both tend to be more runnier and use Fresh Dill in place of the Mint.
It's suitable for vegetarians, is high in protein and if you add water to the above ingredients it can turn into a cool refreshing soup/drink ;)
- 1 large tub of thick yogurt - 1kg natural set
- 4-5 small cucumbers - washed & diced small
- Juice of 1/2 lemon -
- 2-3 Cloves of Garlic - grated
- 1/2 batch of fresh mint - finely chopped (or you can use dried)
- 1 tblsp Olive Oil - (optional)
- Salt to taste -
- In a bowl, mix the thick yogurt/laban, crushed garlic, salt,olive oil and lemon juice well.
- Wash the cucumbers and take off the ends before slicing in half and seeding
- Finely chop the cucumber into small cubes then add to a mixing bowl and mix them in a little salt. Leave them aside for at least 30-40 mins to release the access water.
- When ready, drain the cucumber and add to the laban mix along with the finely chopped fresh mint and then stir.
- Place the dip into the refrigerator for at least an hour before serving in small bowls or however you please.