Made with homemade thick strained yogurt and refreshing Persian cucumbers, Khyar b Laban is cooling and creamy, with a garlicky tang—and finds its way into pretty much every meal I make! I love to slather this sauce onto Lahem Mishwee (Lamb Meat and Onion Skewers) and Mahshi Waraq Enab (Stuffed Grape Leaves). Even served over a warm bowl of long-grain rice, such as Rez b Shayriyeh), this yogurt sauce brightens everything up, and it takes almost no time to make. 
MAKES 4 CUPS
4 cups Labneh or plain, full-fat Greek yogurt, chilled
3 garlic cloves
1 Persian cucumber, finely minced
1 small bunch fresh mint leaves, finely minced
1 teaspoon sea salt
Put the labneh into a large mixing bowl and whisk to dissolve any lumps, and until it is silky smooth.
Using a mortar and pestle or a garlic press, create a smooth paste from the garlic cloves. Add the garlic and cucumber to the yogurt.
Remove the mint leaves from the stems. Layer the leaves on top of each other and roll them up. Then, thinly slice horizontally through the mint leaves to create thin ribbons. Sprinkle the ribbons all over the yogurt. Season the yogurt mixture with the salt and mix together thoroughly. Taste and add additional seasoning if needed.
Cover the sauce with plastic wrap and refrigerate for at least 30 minutes to 1 hour before serving.
Note Khyar b Laban can be made up to two days in advance, and tastes better the longer it sits in the refrigerator.
