Step 1

In a mixing bowl, whisk together the juice from one lemon, the crushed garlic clove, salt, dried mint and the fresh mint. 

Step 2

Seed the Persian cucumbers and grate the flesh inside. Discard any excess water from the cucumber flesh and into the bowl and whisk with the rest of the ingredients.

Step 3

Gently fold in the labneh into the bowl until mixed evenly. Season with black pepper to taste.

Step 4

Serve chilled with grilled meats or as a dip with crudités.


2 Cups of Labneh (strained Yogurt)

2 small Persian Cucumbers

1 Clove Garlic Crushed

1 tsp. Sea Salt

1 tsp. Dried Mint

1/2 cup of Fresh Mint Leaves

Juice from one lemon


Tips and Tricks

Tip #1

This recipe can be made ahead of time. In fact if, left in the fridge for a couple of hours, the flavors will have time to develop and become even more flavorful.

Tip #2

For a different variation, the mint can be switched out with dill and instead of lemon juice you can use a vinegar.