This is a refreshing summer salad, made with fresh cucumbers and mint. The traditional Levantine recipe is nice and garlicky, but I also like to add some finely minced or grated onion. It goes very well with kabobs/grilled meats as well as with rice dishes. It is also good to eat alongside very spicy foods and curries, as the yogurt and mint help to moderate the palate’s flame
Minted Cucumber Yogurt Salad – Khiar biLaban
1 tablespoon finely minced (or grated) onion
1 small clove garlic, finely minced, and mashed with the side of a knife
2 teaspoons fresh mint, finely minced (or 1 teaspoon dry mint)
3 mini/persian cucumbers, chopped in small, uniform pieces
1 cup yogurt, preferably Greek
Salt and Pepper, to taste (at least 1/2 teaspoon salt)
Stir yogurt well, so that it becomes creamy in texture.
Add the rest of the ingredients. Stir to incorporate completely.
The salad could be eaten immediately, but I prefer to allow it to chill for an hour or two, especially if dried mint is used.