With warmer days already here, there is one dip I make regularly that is as versatile as ranch, only better in every way possible. My grandmother in Bethlehem used to have a cup of this wonder dip next to my dinner plate every night In the heat of Middle Eastern summers. This condiment is called Khiyar Bi Laban. Creamy, refreshing, and deceptively simple, this Arabic cucumber-yogurt dip is a staple in Levantine cuisine — and once you taste it, you’ll understand why.
“Khiyar” means cucumber, and “laban” refers to strained yogurt — similar to Greek yogurt, but often a bit tangier. This dish blends refreshing cucumbers with really thick yogurt, fresh garlic, salt, citrusy lemon juice and fresh mint — the key herb that sets it apart from other versions like Greek tzatziki.
Unlike its Greek cousin, Khiyar Bi Laban uses mint instead of dill, giving it a more cooling, herbaceous edge that pairs beautifully with grilled meats, spicy dishes, or rich rice-based meals. However, you can use both as they blend well together in this dip. The garlic adds just enough punch to wake up your taste buds without overpowering the natural creaminess of the yogurt. It’s cold, tangy, fresh, and vibrant, kind of like edible air-conditioning!
Khiyar Bi Laban is the condiment king of multitasking. This dip is a staple during Ramadan iftar or other holiday meals, offering hydration, probiotics, and comfort after a day of fasting. In Arab cuisine. It’s served as:
- A side dish to balance rich main courses like kebabs, maqloubeh, or musakhan.
- A cooling condiment alongside spicy dishes.
- A mezze (small plate) for scooping with pita bread.
- A light salad on hot days when no one wants to turn on the stove.
Speaking of health benefits, Khiyar Bi Laban isn’t just delicious — it’s also great for your gut. The yogurt is full of beneficial bacteria that support gut health, aid in digestion, and help regulate your microbiome. The cucumbers are rich in fiber and hydrate on those hot summer days. The fresh mint is a natural gut soother, and has been used for centuries to ease bloating, gas, and nausea — a perfect herbal touch for a digestion-friendly dish. The garlic is anti-inflammatory: It also supports gut flora and can act as a mild natural antimicrobial.
For the PBS show Flavors of the Levant, I show how easy it is to make in the video below. I hope it makes a regular appearance in your weekly menu too!
CUCUMBER YOGURT SAUCE “KHIYAR BI LABAN
- 1 large Persian cucumber, peeled and grated
- 8 ounces full fat Greek Yogurt
- 1 tbsp olive oil plus more for drizzling
- 1 large clove or 2 small cloves of garlic, finely minced
- ¼ cup minced fresh mint
- Juice of 1/2 lemon
- Salt to taste (about ½ tsp)
Grate the cucumber into a colander and add a little bit of salt and let sit for about 15 minutes. This will extract the moisture from the cucumber so the dip won’t be soggy. Squeeze the cucumber with a paper towel or cheese cloth to get rid of excess liquid. In a bowl, mix the cucumber with the rest of the ingredients, then chill for at least an hour to allow the flavors to blend. Drizzle with more olive oil before serving if desired.
