Cucumber Yogurt Sauce

Yumna Jawad
Updated

5 from 131 votes

Easy to make, this Lebanese cucumber yogurt sauce is ready to serve in minutes and made with a few simple ingredients. Fresh and cooling and can be made ahead of time.

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This creamy and cooling Middle Eastern yogurt sauce is perfect for dipping or drizzling over Kibbeh or Kabobs and grilled meats. It take minutes to make this cucumber yogurt sauce, and it’s wonderfully fresh thanks to the addition of mint. I know you will love this Lebanese favorite as much as we do!

Cucumber yogurt sauce for serving with Lebanese dishes in a large bowl
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Ingredients

  • Yogurt: I prefer to use low fat plain yogurt for this dip. You can als use Greek yogurt if that’s what you have.
  • Water: To get a thiner consistency for drizzling.
  • Cucumbers: I like to use Persian cucumbers, that are smaller and slightly sweeter and crisper than English ones. You can use English cucumbers if you can’t find Persian.
  • Mint: Dried mint adds a wonderful freshness and works so well with the cucumbers and yogurt for a cooling dip that’s great to serve with spicy foods. Feel free to also add in some fresh mint for serving.
  • Salt: For seasoning and added to taste before serving.

How to make cucumber yogurt sauce

  • Whisk together the yogurt and water until it’s smooth and consistent.
  • Stir in the rest of the ingredients to combine.
  • Taste, season and serve chilled with a drizzle of extra virgin olive oil.
Two image collage showing the ingredients in a bowl before and after mixing

Tips for making Lebanese yogurt sauce

  1. Use fresh mint if you can. While it’s very common to use dried mint as I have, adding fresh mint on top will really enhance the flavor of the sauce.
  2. Opt for plain yogurt instead of greek yogurt. That’s because the water content in the yogurt helps to create a smoother thinner sauce that’s easier for drizzling on dishes. If you use Greek yogurt, you can thin it out with more water.
  3. Make it more tangy by adding lemon juice. It’s not traditional to add lemon to the yogurt sauce, but it would complement the flavors of Lebanese dishes with the added acidity.
  4. Thin out the sauce with water. You’re looking for a consistency that can be drizzled on top of dishes instead of one for dipping. Start with water and yogurt and then you can add a couple tablespoons as needed for the perfect consistency.

Frequently asked questions

What do you eat with this cucumber yogurt sauce?

Traditionally the most popular dish to serve with the sauce is kibbeh. It also pairs really well with mujadara and many grilled meats and chicken. It’s great with Grilled Chicken Gyro and Grilled Eggplant.

How long does it keep?

This dip is best served chilled, so once made, I like to place it in the fridge for 30 minutes before enjoying. Keep the dip covered and chilled and it will keep well for up to 3 days.

Is this like tzatziki?

The flavors of this cucumber yogurt sauce are very similar to tzatziki, and both can be used as a dip or accompaniment. Tzatziki is made with Greek yogurt and the cucumbers are grated so it is a much thicker sauce, but if you like it then you will love this! Tzatziki is Greek and this sauce has it’s roots in Lebanese cuisine.

Large bowl of Lebanese yogurt sauce drizzled with olive oil

More sauces to try:

If you’ve tried this healthy-ish feel good Cucumber Yogurt Sauce recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Large bowl of Lebanese yogurt sauce drizzled with olive oil
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Review

Cucumber Yogurt Sauce

Easy to make, this Lebanese cucumber yogurt sauce is ready to serve in minutes and made with a few simple ingredients. Fresh and cooling and can be made ahead of time.
5 from 131 votes
Author Yumna Jawad
Servings 12 servings
Course Condiments, Sauces
Calories 65
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 32 ounces low fat plain yogurt
  • ½ cup water
  • 4 Persian cucumbers finely chopped
  • 1 tablespoon dried mint
  • 4 garlic cloves pressed or grated
  • 1 teaspoon salt
  • Extra virgin olive oil for drizzling

Instructions

  • Place the yogurt and water in a large bowl and use a whisk or fork to combine until smooth. Add the cucumbers, mint, garlic and salt, and stir to combine.
  • Taste and adjust seasoning, or add a couple more tablespoons of water to thin out the sauce as desired.
  • Serve cold with a drizzle of extra virgin olive oil

Equipment

Notes

Storage: Store any leftovers in an airtight container. The sauce will last up to 3 days in the fridge.
Make Ahead Tips: You can make the cucumber yogurt sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.

Nutrition

Calories: 65kcal, Carbohydrates: 5g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 227mg, Potassium: 72mg, Fiber: 1g, Sugar: 4g, Vitamin A: 94IU, Vitamin C: 2mg, Calcium: 99mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Middle Eastern
Course: Condiments, Sauces

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Comments

  2. Excellent recipe; very close to the Armenian recipe for jajik a day similar to Greek tzaziki. What is its name in the native tongue?

    Reply