Salads
Khyar bi Laban (Cucumber Yogurt Salad)
Ingredients
- - 300 g (1 1/4 cups) plain yogurt
- - 1 cucumber, finely diced
- - 1 garlic clove, minced (optional)
- - 1 tbsp fresh mint, chopped, plus extra for garnish
- - 1/2 tsp salt, or to taste
- - 1/4 tsp dried mint or sumac, for garnish
- - 1 tsp olive oil, for drizzling
Method
- Place the yogurt in a mixing bowl and whisk briefly until smooth.
- Stir in the diced cucumber, garlic if using, chopped mint and salt.
- Mix well to combine, then taste and adjust the salt as needed.
- Transfer to a serving bowl, drizzle with olive oil and sprinkle with dried mint or sumac before serving chilled.
Introduction: This cool, refreshing yogurt and cucumber salad is a common accompaniment to spiced rice dishes like Machboos in Bahrain, its creamy tang balancing rich, warmly spiced mains.
Cultural Background: This cool, refreshing yogurt and cucumber salad is a common accompaniment to spiced rice dishes like Machboos in Bahrain, its creamy tang balancing rich, warmly spiced mains. Simple and quick, it appears at nearly every home-cooked meal.
Tips: – Salt the diced cucumber and let it drain in a sieve for 10 minutes first if you prefer a less watery salad. – Use full-fat yogurt for the creamiest texture.
Variations: – A pinch of ground cumin can be added for a warmer flavour. – Grated carrot can be mixed in for extra colour and crunch.
Vegetarian/Vegan: Use a plant-based yogurt to make this vegan.
Storage: Refrigerate in an airtight container for up to 2 days; the salad may release liquid over time, so stir before serving.
Reheating: Served cold; no reheating required.
Nutrition: Per serving (approx.): 70 kcal, 4 g protein, 6 g carbohydrates, 3 g fat, 1 g fibre.
FAQs:
Q: Can I use Greek yogurt instead? A: Yes, Greek yogurt makes a thicker, creamier version; thin it with a splash of milk or water if preferred. Q: Is garlic traditional in this salad? A: Garlic is optional and used in some households; leave it out for a milder, purely cooling side dish.
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