Laban (Chilled Salted Yogurt Drink)
The Quirky Foodster Team
Ingredients
- Plain yogurt — 400 g (1.75 cups)
- Cold water, plus more to adjust consistency — 500 ml (2 cups)
- Salt, plus more to taste — 1/2 tsp
- Fresh mint leaves, for garnish (optional)
- Ice cubes, to serve
Method
- In a large bowl or pitcher, whisk the yogurt until smooth.
- Gradually whisk in the cold water until the mixture reaches a smooth, drinkable consistency, adjusting to taste.
- Stir in the salt.
- Chill in the refrigerator for at least 20–30 minutes, or serve immediately over ice.
- Garnish with fresh mint leaves, if using, and serve well chilled.
Introduction: Laban is a cooling, savory yogurt drink made by thinning yogurt with cold water and a pinch of salt, popular across the UAE as a refreshing accompaniment to meals, particularly rich, spiced dishes.
Cultural Background: Laban is a cooling, savory yogurt drink made by thinning yogurt with cold water and a pinch of salt, popular across the UAE as a refreshing accompaniment to meals, particularly rich, spiced dishes. Widely consumed throughout the Gulf and broader Middle East, laban reflects the region's deep culinary reliance on dairy for both nutrition and cooling relief in the hot climate.
Tips: Use full-fat plain yogurt for the richest, creamiest flavor and texture. Whisk thoroughly to ensure a smooth, lump-free consistency before serving. Serve very cold, ideally over ice, for the most refreshing effect, especially alongside spicy or rich dishes.
Variations: Add a pinch of dried mint or a few fresh mint leaves blended in for extra freshness. Some versions add a small pinch of ground cumin for a subtly spiced version. This recipe is naturally vegetarian; a dairy-free version can be made using a plain plant-based yogurt.
Storage: Store in an airtight container or covered pitcher in the refrigerator for up to 2 days, whisking well before serving as it may separate.
Reheating: This is a cold drink and is not reheated.
FAQs:
Q: Is laban the same as ayran found in other regions?
A: Yes, laban is very similar to ayran and other regional savory yogurt drinks found across the Middle East and Central Asia, with slight variations in salt level and thickness.
Q: Can laban be made ahead of time?
A: Yes, though it's best whisked again just before serving, as it can separate slightly upon standing.
Q: What dishes pair well with laban?
A: It pairs especially well with rich, spiced dishes like machboos and ouzi, providing a cooling, refreshing contrast.
- Plain yogurt — 400 g (1.75 cups)
- Cold water, plus more to adjust consistency — 500 ml (2 cups)
- Salt, plus more to taste — 1/2 tsp
- Fresh mint leaves, for garnish (optional)
- Ice cubes, to serve
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