🇱🇧 LebanonCatalog recipe
Grated cucumber folded into thick garlic yogurt with dried mint — a cool, five-minute plate that tames anything spicy or grilled sitting next to it.
For 4 servings.
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Grate the cucumber, sprinkle with a pinch of salt, and let it drain in a sieve for 10 minutes.
💡 Skipping the drain waters down the yogurt within the hour.
Press the cucumber firmly with the back of a spoon to squeeze out the last of the liquid.
Whisk the yogurt with the grated garlic, dried mint, salt and pepper until smooth.
Fold the drained cucumber into the yogurt.
Spoon into a bowl, drizzle with olive oil, and dust with a little extra dried mint.
Serve chilled, alongside grilled meat, rice or warm pita bread.
Yogurt-and-cucumber mixtures appear across the eastern Mediterranean and the Levant under different names, and in Lebanon khyar bi laban sits on the table at nearly every meal built around grilled meat or rice. Draining the cucumber first is the one non-negotiable step — skip it and the salad turns watery within minutes.
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