Khyar And Laban Recipe

Peel and seed (optional)

If using an English cucumber with waxed skin, peel it lightly in stripes or fully. Cut the cucumber lengthwise and scoop out large seeds with a spoon if they are watery; this keeps the mixture from becoming too watery.

Finely chop cucumber

Using a sharp knife, finely dice the cucumber into small 1/8–1/4 inch (3–6 mm) pieces. Alternatively, grate it on the large holes of a box grater and then squeeze gently in a clean towel to remove excess liquid if you prefer a creamier texture.

Chop herbs

Stack the mint leaves, roll them into a tight bundle (chiffonade) and finely slice. Roughly chop the dill. Measure and set aside with the chopped cucumber.

If you want a thicker Khyar wa Laban, combine the full-fat yogurt and Greek yogurt in a mixing bowl. Whisk until smooth and slightly glossy.

Add the minced garlic, 1 tablespoon olive oil, 1 teaspoon lemon juice, kosher salt, and freshly ground black pepper to the yogurt. Whisk thoroughly to incorporate and taste, adjusting salt or lemon as needed. The dressing should be tangy, savory, and well seasoned because the cucumber is mild.

Add the finely chopped cucumber and chopped herbs (mint and dill) to the yogurt dressing. Fold gently with a spatula or spoon until everything is evenly distributed.

Taste and adjust seasoning: add up to 1/2 teaspoon more salt or another 1/2 teaspoon lemon juice if desired. If the mixture is too thick, thin with 1–2 teaspoons of cold water or a little more lemon juice.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. This dish is best served chilled.

Before serving, transfer to a serving bowl and drizzle the reserved 1 teaspoon extra-virgin olive oil over the top. Sprinkle the paprika or Aleppo pepper if using for color and a touch of heat.

Serve as a mezze with warm pita, alongside grilled meats, or as a cooling side. Keeps refrigerated in an airtight container for up to 2 days; stir before serving.