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Cucumber yogurt salad (khyar bi laban) is a cool, refreshing Middle Eastern recipe that’s eaten as a salad or dip. Crisp diced cucumber is the perfect foil for the creamy yogurt base with zippy garlic and bold mint.
Hailing from the Levantine area of the Middle East (with variations in countries all across the region), this yogurt-based cucumber salad is minty, garlicky, and a good side dish to cool down hearty stews, rice dishes, and grilled meats.
I remember when I was newly married and first moved to Syria, a lot of foods came as quite a surprise to me. The first time I had za’atar, with its robust herbaceous, tangy, earthy, and bitter nuances, my eyes widened and I wasn’t sure if I liked it. (And of course my ex husband got a huge kick out of that, lol!) Wanting to give it a fair shake, I slowly tore off another piece of hot Arabic flatbread, meticulously plunged it into a shallow bowl of golden-green olive oil, letting the excess drip off, and then gently dipped it in the small dish of za’atar. I popped it into my mouth. The flavors danced around, mingling beautifully and enticing me to go in for another bite. I was hooked.
And for me, it was the same thing with savory yogurt. I had never had it before living there, and after one bite I wasn’t sure about it. After a while I came to appreciate how lovely its tart flavor, creamy texture, and even cold temperature complements other things like rich rice dishes and smoky grilled meats!
What is Khyar Bi Laban?
In Arabic, khyar bi laban (also spelled khiar bi laban or khiyar bi laban) literally means “cucumber with yogurt”. With a base of these two ingredients, it’s made exciting with fresh sweet mint, aromatic savory garlic, and enough salt so it isn’t bland. Not to mention, a squeeze of citrusy lemon juice brightens it, and we add a generous glug of rich, peppery olive oil on top for good measure. The traditional version that’s popular in the Levant is a bit runny and almost pourable, but you can make it with Greek yogurt or yogurt cheese (labneh) if you prefer it thicker.
How Do You Eat Cucumber Yogurt Salad?
You can eat this saucy salad with a spoon (along with grilled meats, rich stews, or other hearty main courses), spooned on top of rice dishes, or in a shallow bowl for dipping as part of a mezze platter.
Here are a few ways to enjoy it:
- Spooned on top of lamb ouzi rice or beef biryani stuffed inside basmati rice.
- Along with grilled lamb Adana kebabs or chicken shish tawook.
- Instead of salad dressing on falafel-spiced roasted chickpea salad or as a condiment on a wrap made with chicken shawarma kebabs.
- Paired with kousa mahshi (Arabic stuffed zucchini).
- With Middle Eastern egg fritters (aka ejjeh); recipe coming soon!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Plain yogurt – This recipe typically uses plain regular yogurt, not thicker Greek yogurt. (Although you can make it with Greek yogurt or labneh (aka yogurt cheese) for a thicker variation.) Here I prefer whole milk yogurt rather than low-fat for its richer flavor.
- Cucumber – Look for Persian cucumbers, hothouse cucumbers (aka English cucumbers), or another virtually seedless variety.
- Garlic – Fresh garlic is one of the signature ingredients in this dish. It packs a punch of flavor and aroma.
- Mint – Fragrant fresh mint adds bold flavor and makes this sauce even more cooling, so it’s perfect for serving along with hot dishes. In a pinch, you can use dried crushed mint leaves instead of fresh.
- Fresh lemon juice – Adds a touch of tartness to wake up the flavor.
- Salt – Salt ensures this isn’t bland.
- Olive oil – I like a drizzle of rich, peppery extra-virgin olive oil on top to finish this dish. This is optional, and you can skip it if you prefer.
How to Make Middle Eastern Cucumber Yogurt Salad
- Add all ingredients (except the olive oil) to a medium bowl and stir to combine. Cover and refrigerate until serving.
- Serve chilled, spread into a shallow bowl with the olive oil drizzled on top.
Storage
Store in a covered glass container in the fridge for up to 3 days. Note that the consistency will thin over time as the cucumbers continue to release their moisture, so give it a quick stir before serving.
Tips For the Best Cucumber Yogurt Salad
- Finely dice the cucumber. For this salad, shredding the cucumber will make it too watery.
- Use whole milk yogurt. There are some recipes where low fat yogurt works well, but the richer flavor of whole milk yogurt adds a lot to this refreshing salad.
- Taste and adjust the seasonings. After you mix this up, feel free to add more garlic, mint, lemon juice, and/or salt to taste. (PRO TIP: If you accidentally over-season this salad, there’s an easy fix! Simply add more yogurt until it tastes right.)
Frequently Asked Questions
Absolutely! When it’s thicker (either made with Greek yogurt or labneh, aka yogurt cheese), cucumber yogurt salad is a great condiment or dip. Try it with fresh Arabic flatbread, sourdough naan, or chopped veggies (like cucumber rounds, cherry tomatoes, bell pepper strips, or lettuce leaves) for dipping.
Essentially, yes, although there may be some slight regional differences. Salatit zabadi is the Egyptian version, while laban bi khiyar is popular in the Levantine areas of Syria, Lebanon, Jordan, Israel, and Palestine.
No. They’re similar dishes, but Greek tzatziki is thicker (made with Greek yogurt), richer, and frequently also contains dill. Additionally, cucumber is typically shredded for tzatziki but diced for khyar bi laban.
No. These yogurt-based sauces are also similar, but have some key differences. Raita features shredded or grated cucumber, often adds fresh cilantro, and typically includes roasted cumin seeds.
No. However, they too share some similarities. Persian māst-o-khiār is made with thicker Persian-style yogurt (similar to Greek yogurt here in the U.S.). Also, the Persian version leaves out the garlic, uses dried mint, adds crunchy walnuts and chewy raisins along with finely diced crisp cucumber, and garnishes the dish with aromatic dried rose petals.
More Savory Recipes With Yogurt
- Greek Yogurt Pizza Dough
- Cilbir (Turkish Eggs With Garlicky Yogurt and Spiced Butter)
- Sourdough Discard Protein Bagels With Greek Yogurt
- Shakriya (Middle Eastern Meat Yogurt Stew)
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Cucumber Yogurt Salad Recipe (Khyar bi Laban)
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Ingredients
- 1 cup plain yogurt
- 1 cup finely diced Persian cucumbers (or English/hothouse cucumbers)
- 2 cloves garlic (crushed)
- 2 tablespoons minced fresh mint leaves (or 2 teaspoons crushed dried mint leaves)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt (plus more to taste)
- 1 tablespoon extra-virgin olive oil (to drizzle on top)
Instructions
- Add all ingredients (except the olive oil) to a medium bowl and stir to combine. Cover and refrigerate until serving.
- Serve chilled, spread into a shallow bowl with the olive oil drizzled on top.
Notes
- Recipe Yield and Serving Size: This recipe makes about 1 2/3 to 1 3/4 cups, or 5 servings. Each serving is approximately 1/3 cup.
- Storage: Store in a covered glass container in the fridge for up to 3 days. Note that the consistency will thin over time as the cucumbers continue to release their moisture, so give it a quick stir before serving.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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