KHYAR BI LABAN
(CUCUMBER AND YOGURT SOUP)
khyar bi laban in Arabic

©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
Assemble the few
ingredients required

This page has been accessed  Counter times since 9 July 2007.

 
Delicious and
refreshing

Khyar bi laban is a wonderfully delicious, refreshing, cold "soup" which I LOVE in the summer. The Arabs have really discovered something here. It is so simple, pure, fresh, nutritious, and did I mention, delicious. Make it in five minutes, and enjoy it for time immemorial...  "Yallah."   ("Let's go!" in Arabic)
 
1)
Assemble the ingredients:
three medium sized fresh cucumbers
three medium sized fresh garlic cloves
one quart fresh yogurt
1 tablespoonful dried mint (some use dill)
1 teaspoonful kosher salt 		  7)
Add 1 tablespoonful of dried mint to the mortar and pestle, grind well.  (You may want to rub through a strainer first to remove stems.)
2)
As with many other recipes, crush the fresh garlic under your heavy French knife.		   8)
Add a small amount of yogurt to the mortar, and grind to suspend the garlic, etc.
3)
Chop the garlic prior to grinding in the mortar and pestle.		   9)
Optional: Peel the cucumbers. (Usually I do not, since I do not mind the skins.  In fact, I think they add both esthetic and possibly nutritional components.
4)
Add the chopped garlic to the mortar and pestle.		   10)
Slice the cucumbers in a "mandolin" to produce thin slices. Alternatively, slice thinly with a French knife (etc.).  (Be kind to your knuckles.)
5)
Add one teaspoonful of salt (using Kosher salt here, as a gesture of brotherhood with the Israelis...)  You may want 1 1/5 tsp. salt, depending on your tastes.
   > 11)
Combine the macerated seasonings in a large bowl with the yogurt and mandolined cucumbers. Stir.
6)
Using the salt as a grinding agent, grind the garlic well in the mortar and pestle until well blended.		   12)
Chill.  Serve in an attractive bowl, a cup into each individual bowl, and garnish with a sprig of fresh mint.