A typical summer dish in Lebanon is Khiar bi Laban, a sauce made with runny yogurt mixed with diced baby cucumber and flavored with garlic and mint. I had a bunch of cucumbers in my fridge which were slowly losing crispness so I trimmed them to make dill flavored Tzaziki, the Greek cousin of the Lebanese dish; although the method differs, the cooling effect is the same.
- 7 to 8 tablespoons Greek yogurt ( I used goat but any will do)
- 1 garlic clove, crushed
- 4 baby cucumbers
- 1 tablespoon olive oil and a little more to drizzle
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Top and tail the cucumber and cut them lengthways. Using a teaspoon, scrape away the seeds.
- Coarsely grate the cucumber, mix them with salt and place them in a sieve to render their water. This should take about 15 minutes. Press them with the back of a spoon to ensure the cucumbers are fairly dry.
- Crush the garlic and mix with olive oil.
- When you are ready to assemble, add the garlic to the yogurt and then mix in the cucumbers. Taste, and add salt if needed.
- Finally stir in the chopped dill.
- Serve, garnished with dill, and drizzled with olive oil.