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Kh'yar bi Laban (Levantine Cucumber Yogurt Dip)

Prep Time5 mins
Total Time5 mins
Course: Breakfast, Dip, Mezze
Cuisine: Lebanese, Levantine, Middle Eastern, Palestinian, Syrian
Keyword: greek yogurt, kh'yar, kh'yar bi laban, khiyar, laban, labneh, raita, yoghurt, yogurt dip, yogurt sauce
Servings: 6 people
Author: The Elegant Economist


  • 1 cup plain Greek yogurt (285g)
  • 2 Persian cucumbers, finely chopped (or one small English cucumber, inner seeds scooped out and finely chopped)
  • 2 garlic cloves (or 2 tsp toum, if you have it on hand)
  • ½ tsp sea salt (or more, to taste)
  • 2 tsp fresh spearmint, finely chopped plus more for garnish, if desired
  • 2 tsp dried spearmint
  • ½ lemon zested
  • 1 Tbsp fresh lemon juice


  • Finely chop your cucumber into small pieces. I like to quarter lengthwise, then halve each 'spear' once again lengthwise, then chop into pieces. If using an English cucumber, be sure to scoop out and discard the watery seeds before chopping.
  • In a mortar and pestle grind your salt and garlic cloves until a paste forms.
  • Place all ingredients into a bowl and mix thoroughly to combine. Garnish with more fresh mint and serve. Can be stored for 2-3 days in the refrigerator.


If the dip thins out too much with time, add extra yogurt and stir to re-thicken.