A cool and refreshing side, this cucumber and yogurt salad is an Egyptian staple to serve alongside grilled meats, stuffed vegetables, stews and more!

Known in Egypt as salatat zabadi, and elsewhere in the region as khiyar bil laban, this minty, garlicky cucumber and yogurt salad is a standard mezze dish or side salad in the Egyptian repertoire.

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What’s in cucumber and yogurt salad?

This salad has only four main ingredients that may be living in your pantry right now. They are:

• Yogurt;
• Cucumber;
• Mint; and
• Garlic

The ideal yogurt for this salad is plain, whole fat yogurt. It should be a tart and tangy yogurt. Middle Eastern and Balkan varieties work great here. Among American brands, Stonyfield is a great yogurt for this. Greek yogurt is not typically used, as this is meant to have a runnier texture, but if thats what you have it can work in a pinch.

Persian cucumbers or other small varieties with thin palatable skins are the best cucumbers for salatat zabadi. If you cannot find small cucumber varieties, use what you can. However if they have very thick skin, you have consider peeling them.

For the mint, dried mint is preferred here. It has a distinct flavor profile, earthy and deep. Make sure it is ground finely, as it can often come in larger, pieces. Fresh mint tastes different here, but can be used, finely minced, if that’s what you have.

For the garlic, freshly minced garlic is a must for a fresh and strong flavor.

Some optional additions can include other spices, such as sumac to amp up the tanginess, or cumin for added earthy flavor. Some people opt to add a splash of fresh lemon juice.

Serve salatat zabadi with a drizzle of high-quality olive oil. If you are looking for a great olive oil option, I highly recommend this Palestinian hand-picked and village-pressed oil.

How do you make cucumber and yogurt salad?

Salatat zabadi is really quick and easy to make.

The only preparation involved is chopping your cucumbers and mincing your garlic.

In this version of a cucumber and yogurt salad we chop the cucumbers into small pieces, and leave the skin on.

If you are using Persian cucumbers cut them into quarters lengthwise, then chop into small pieces, like so:

You can chop your cucumbers larger or smaller if you like, or if you want more of a dip-like texture, you can grate them.

Then, simply toss your cucumbers with yogurt, minced garlic, dried mint, and salt.

Next, allow your cucumber and yogurt salad to rest in the fridge for at least 30 minutes to allow the flavors to combine.

What to eat with cucumber and yogurt salad

This salad is a great accompaniment for so many dishes.

Serve alongside other mezze options, or as a salad to go with stuffed vegetables, or grilled meats.

The mint-garlic-yogurt combo is especially delicious with all things lamb.

Its a perfect pairing for Egyptian rice with vermicelli for a simple meal. This one’s a real kid-pleaser!

Bel hana wel shifa!