How to Make Lebanese Yogurt with Cucumber Sauce ~ Laban Bi-Kheyar

  • on November 3, 2018

The Lebanese Cold Sauce of Yogurt with Cucumber

The Laban Bi-Kheyar


This Yogurt cold Sauce is a dressing and a saucy salad we consume very often. It accompanies various of our dishes. When we don’t make the Fattoush Salad, it is this cold Yogurt that sides our Grilled meats, our Baked Meat Kibbeh, our Fried Stuffed Kibbeh Balls, and also with our famously international Crispy Gold Potatoes, and our Pizza Meat or Lahem Bil-Aajeen.

During the warm season, we love it by its own, refreshing as it is. We also consume it as a cold healing soup to sooth down stomach issues.

The Laban Bi-Kheyar, as we call it in Lebanese, is simple to make. It is composed of Plain Yogurt and diced cucumber, and fragrant with garlic and Dry mint. There are few slight variations of recipes for our Cold Yogurt with Cucumber.


I would like to recommend few tips for you to obtain the right taste and texture:

  1. Use the Lebanese or Greek Yogurt. Other variations of yogurt don’t work well for this recipe.
  2. Use Dry Mint instead of Fresh Mint for a smooth consumption, adding that the Fresh Mint could go sour.
  3. This Yogurt dish is meant as a cold sauce, cold soup, and cold dressing. Diluting the thickness of the plain yogurt with some water is required. Otherwise, it would result in a creamy texture and similar to the Labneh with cucumber. 
  4. The quantity of the salt in this recipe is used to season the cucumber dices before immersing them in the yogurt. That will allow them a good absorption of the salt.

So, here we go with the recipe! Enjoy it 🙂

The Lebanese Cucumber in Cold Yogurt Dressing.

Course Salad, Sauce, Side Dish
Cuisine Lebanese
Keyword Cold Sauce, Cucumber, Dry Mint, Garlic, Plain Yogurt, Side Dish, Staple
Prep Time 15 minutes
Total Time 15 minutes


  • 3 cups Plain Yogurt (Lebanese or Greek)
  • 2 cups Fresh Cucumber dices (cut in small bites)
  • 1 clove Garlic (large) peeled and chopped
  • 1/2 tbsp Dry Mint
  • 1 1/2 tsp Salt or as desired
  • Olive Oil Extra Virgin
  • 1 dash Salt to pound the garlic


  1. Place the cucumber dices in a bowl, and salt them with 1 tsp of the salt quantity. Set aside for cucumber to absorb well the salt.

    In garlic mortar, place the chopped garlic, a dash of salt, and a drop of olive oil. Pound it all into a smooth cream.

    Transfer it into a salad bowl, pour the yogurt over, and mix well. Add 1/4 cup of fresh water, and mix well. 

  2. Add the cucumber dices, half the dry mint, and the salt. Stir well.

    Sprinkle the remaining dry mint on, for a nice topping, and set in the fridge to chill for five minutes to 10 minutes. This is optional but preferred to optimize the taste.

    Serve cold, and enjoy!



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