My favorite thing about Khyar b Laban is its versatility. Combining three simple ingredients with some garlic and sea salt, you have a dish that is perfect as a stand-alone summer salad, a wonderful complement to other dishes like Stuffed Grape Leaves (here), and even makes for a delightful chilled soup! I usually enjoy it as a soup, but Mama insists that it makes the ideal summer salad—a constant (but friendly) debate between the two of us. 
MAKES 6 SERVINGS
6 cups unstrained Laban, or store-bought, full-fat plain yogurt, chilled
3 garlic cloves
1 teaspoon plus 1 pinch sea salt
3 Persian cucumbers, ends trimmed and cut into ½-inch cubes
6 fresh mint leaves, finely minced, 1 tablespoon reserved for garnish
Ladle the yogurt into a large mixing bowl (if possible, use a stainless-steel bowl and spoon to keep yogurt cold). Thoroughly whisk until silky smooth.
Using a mortar and pestle or a garlic press, pound or purée the garlic cloves into a smooth paste then mash in a pinch of salt and stir into the yogurt.
Add the cucumbers, mint, and remaining 1 teaspoon salt. Stir to incorporate all the ingredients thoroughly. Taste, and add additional salt, if needed.
Cover with plastic wrap and refrigerate for 30 to 60 minutes until chilled. If chilling serving bowls for an extra-refreshing salad (see Taboulie Tip!), place them in the refrigerator as well.
Just before serving, spoon the salad into the bowls and sprinkle with the reserved 1 tablespoon minced mint leaves.
taboulie tip! Since I like to serve this ice-cold, I usually put the bowls in the refrigerator beforehand to chill, but you can also use room-temperature bowls if you prefer.
