Khyar B’ Laban Recipe

Prepare cucumber

Wash and dry the cucumbers. Trim the ends and, if using an English cucumber with a thick waxy skin, peel in alternating strips or fully peel if preferred. Halve lengthwise and use a spoon to scrape out large seeds if present. Finely dice into small 1/4-inch (6 mm) pieces so the cucumber mixes well with the yogurt.

Place the diced cucumber in a medium bowl, sprinkle with 1 tsp kosher salt, toss to combine and let sit for 10 minutes. This draws out excess water so the dip won't become watery.

After 10 minutes, use a fine mesh sieve or cheesecloth and gently press or squeeze out the released liquid. Transfer the cucumbers to a clean bowl and pat dry with paper towels if needed. Mix in 2 tbsp finely chopped fresh dill and set aside.

Make garlic-yogurt

In a separate bowl, whisk 2 cups plain full-fat yogurt until smooth. Add 2 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tsp ground black pepper and 2 tbsp extra virgin olive oil. Taste and adjust salt — add 1/4 to 1/2 tsp fine salt if the yogurt is unsalted. Whisk again until fully incorporated.

For a silkier, thicker texture (optional), strain the yogurt through a fine mesh sieve or cheesecloth over a bowl for 30–60 minutes before mixing with other ingredients.

Fold the prepared cucumber-dill mixture into the yogurt base until evenly distributed. Taste and adjust seasoning: add more lemon juice for brightness, more dill for herbiness, or a pinch more salt/pepper if needed.

Transfer Khyar B’ Laban to a serving bowl. Drizzle 1 tbsp extra virgin olive oil over the top. Sprinkle optional 1 tsp sumac or smoked paprika for color and a mild tang/smoke if using. Garnish with dill fronds.

Chill in the refrigerator for at least 30 minutes to let flavors marry. Serve cold as a starter or side with pita, grilled meats or as part of a mezze spread.