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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!
- 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.
Tips for making Lebanese yogurt sauce
- 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.
- 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.
- 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.
- 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
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.
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.
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.
More sauces to try:
- Cilantro Yogurt Sauce
- Marinara Sauce
- Lebanese Garlic Sauce (Toum)
- Tahini Sauce
- Homemade Ranch Dip
- Avocado Hummus Dip
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!
Cucumber Yogurt Sauce
- 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
- 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