• file:2974_arabic-yoghurt-and-cucumber-salad.jpg

Eaten as a salad rather than a dip, this Lebanese recipe complements dishes like barbecued meats, baked kibbeh and stuffed vegetables. If preferred, you could finely dice the cucumbers and eat as a dip with Lebanese bread chips.




Skill level

Average: 3.5 (15 votes)


  • 500 g Greek or European-style yoghurt
  • 1 large clove garlic, minced
  • ¾ tsp salt
  • 2 cups sliced Lebanese cucumbers
  • ½ tsp dried mint or 1 tbsp fresh mint, finely chopped
  • shredded mint leaves, to serve
  • extra-virgin olive oil, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 30 minutes

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

In a serving bowl, combine yoghurt, garlic, salt and mix until smooth. Add cucumber and mint and mix to combine. Place in the fridge for 30 minutes until chilled.

To serve, scatter over shredded mint and drizzle with olive oil.


Photography by Alan Benson