This cool and creamy yogurt sauce is perfect with grilled meats, salmon or as a side salad with a variety of Middle Eastern specialties such as grape leaves, tabbouleh or m’juddarah.
Cucumber laban holds a special place in my heart. Growing up, I remember watching my Aunt Paula make it in her kitchen before family dinners or holiday gatherings. She would test taste often to find the perfect balance of garlic, mint and lemon juice. Cool, creamy and refreshing, I can’t get enough of it.
To this day I am confident mine doesn’t taste as good as Aunt Paula’s which is funny because she never thinks hers tastes right either. Why is that?
Cucumber laban is traditionally served alongside Lebanese dishes such as Meat Stuffed Grape Leaves, M’Juddarah (lentils and bulgur with caramelized onions), Stuffed Kousa Squash or Sfeehas (meat pies). It is also great in a pita sandwich or on top of grilled salmon, chicken or pork.
Of course, you could always eat it plain in a big bowl which is my 20 month old son’s favorite way to eat it! He literally can’t get enough of it and has eaten it since he started with solids. To make it baby/toddler friendly, you can grate the cucumber so that it doesn’t require teeth. :)
When I served mine to my mom and aunts recently I was relieved when they said it tasted just like their Grandma Sito’s which is the best compliment you can get in our family.
Your fork is waiting.
- 2 cups plain low fat yogurt
- 2 cups cucumber finely chopped
- 1 juice of lemon
- 2 tablespoons dried mint
- 1 clove garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Combine all ingredients in a medium bowl and mix well.
Check for seasoning and add more lemon, garlic, mint or salt depending on your personal preference.
This recipe is naturally gluten free. Want more delicious gluten free recipe ideas? Join the discussion over at the Udi’s Gluten Free Community. It’s free and fun resource for all of your gluten free needs.