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| A spoon full of taste! |
Prep time: 10 -15 minutes depending on how fast you can chop/slice ;-)
Makes around 1.25 kg of Khyar B'Laban
Feeds 1 to 4 as a main dish, a side dish or a great dip with Pita Chips
1-1 kg of plain yogurt
2-One clove of garlic (crushed)
3-4 small cucumbers*
4-A pinch of salt
5-Two tablespoons of chopped fresh mint or 1 tablespoon of dried mint
Combine in a large enough bowl yogurt, salt and garlic then add the mint and let it rest for a while while preparing the cucumber.
Depending on whether your cucumbers are organic or not, you can either peel them ... or not. I usually cut each cucumber in half lengthwise and then slice it into even (as much as possible) semicircles.
Add to yogurt, combine and serve!
My Notes: This is a fresh dish that can go very well with Kibbeh (a recipe for another day).
You can adapt it however you like, add cumin, put in a blender on hot summer days to make a delicious non-alcoholic cocktail, eat with warm plain rice yum yum! Its taste (and ingredients) are similar to the greek Tzatziki or the Indian Raita...
As always when cooking, let's start simple and then you can let your imagination run wild. Alf Sahtein !
*In Lebanon, this dish is prepared with Lebanese cucumbers which are small, smooth skinned, almost seedless. I you don't have small cucumbers, use a large one after removing its seeds, otherwise your Khyar b'Laban will be too watery.
