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Cucumber Laban (Lebanese Yogurt Sauce)

    This cool and creamy cucumber laban (Lebanese yogurt sauce) is perfect with grilled meats, salmon, or as a side salad with a variety of Lebanese specialties.

    Spooning out cucumber laban Lebanese yogurt sauce.

    Cucumber laban (Lebanese yogurt sauce) 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 taste test often to find the perfect balance of garlic, mint, and lemon juice. Khyar bi laban is traditionally served alongside many Lebanese dishes such as Meat Stuffed Grape Leaves, M’Juddarah (lentils and bulgur with caramelized onions), Stuffed Kousa Squash, or Sfeehas.


    • Yogurt: I use low-fat plain yogurt, for a creamy, tangy, refreshing taste.
    • Cucumber: Using English cucumbers is my go to as they don’t have as many seeds and the skin usually isn’t as bitter, but you could use regular cucumbers as well.
    • Lemon juice: The bright, acidic, citrusy flavor cuts through the creamy yogurt sauce and pairs well with the cucumber.
    • Mint: I use dried mint as it has an intense flavor and is easy to access, but you could use fresh mint as well, although you’d have to use more of it.
    • Garlic: Strong, aromatic, and a little nutty if flavor, it pairs well with many flavors and ingredients.

    How to Make Cucumber Laban

    Chopping a cucumber

    Start your cucumber laban by dicing your cucumber. Alternatively, you could also shred it.

    Adding yogurt to bowl 2

    Then in a large bowl, scoop in your yogurt.

    Adding cucumber to bowl

    And add in the chopped cucumber.

    Grating garlic into sauce

    Then using a microplane, freshly grate your garlic, or you could also mince it.

    Squeezing lemon juice 1

    Then add your freshly squeezed lemon juice.

    Adding dried mint to bowl

    And finish with the dried mint, and some salt and pepper to taste.

    Mixing laban

    Mix well until all ingredients are fully incorporated.

    Cucumber laban (Lebanese yogurt sauce)

    Garnish with additional mint (dried or fresh), serve, and enjoy your Cucumber Laban (Lebanese Yogurt Sauce)!

    Frequently Asked Questions:

    What types of yogurt work best for laban?

    Greek yogurt would work, but it would make the laban tangier. Low-fat yogurt works best.

    How far in advance can this be made?

    Cucumber laban can be made 1-2 days ahead of time for a gathering.

    What is the difference between tzatziki and laban?

    They are very similar in that they use yogurt and cucumber, but where Greek tzatziki uses dill, laban uses mint.

    Cucumber laban (Lebanese yogurt sauce)

    Complimentary Dishes

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    Did you try this recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz eating cucumber laban Lebanese yogurt sauce.

    Whip up a batch of my Cucumber Laban (Lebanese Yogurt Sauce) and pair it with a Lebanese classic, or it’s also great in a pita sandwich or on top of grilled salmon, chicken, or pork.

    No fork required.

    Lebanese Laban Cucumber Yogurt Sauce 2

    Cucumber Laban (Lebanese Yogurt Sauce)

    4.25 stars average
    This cool and creamy cucumber laban Lebanese yogurt sauce is perfect with grilled meats, salmon, or as a side salad with a variety of Lebanese specialties.
    PREP: 10 mins
    TOTAL: 10 mins
    Servings: 4


    • 2 cups plain low fat yogurt
    • 2 cups cucumber (finely chopped)
    • 1 juice of lemon
    • 2 tablespoons dried mint
    • 2 cloves garlic (grated)
    • ½ teaspoon salt
    • ¼ 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.


    Calories: 99kcalCarbohydrates: 13.5gProtein: 7gFat: 2.4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.9gCholesterol: 10mgSodium: 380mgFiber: 1.1gSugar: 9.3g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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