Although this recipe may sound like a dip, it’s actually not. Growing up, my Mum made this (Kh’yar wa Laban, as it’s known in Arabic) often and we loved eating it on its own like you would a salad.
It was perfect on those summer days when a warm meal just couldn’t be tolerated!
You can of course serve it as a side with other dishes or as a condiment. It’s great with a rice or even as part of a BBQ spread.
Here’s the very simple recipe for you!
What you’ll need:
1/2 cup fresh mint leaves
2 cloves garlic
pinch of salt
1kg tub yoghurt (I prefer Greek)
1/4 cup water
- Crush garlic cloves with a pinch of salt.
- Slice cucumbers in half, lengthways. Using a spoon, scoop out and discard seeds. Finely dice cucumbers into 1/2 cm cubes.
- Chop mint leaves.
- Add yoghurt to a medium sized bowl. To the yoghurt, add the garlic, salt, diced cucumber, mint & water. Mix until well combined.
Serve with rice or meat. Or just enjoy it on its own!