March 11, 2019

Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

2 cups (16 ounces) lebne (also known as leben or laban)*
3-4 persian cucumbers (6 ounces), chopped
1 small bunch flat leaf parsley, stems removed & finely chopped
½ bunch mint, stems removed & finely chopped
4 cloves garlic, grated
2 tablespoons (1 ounce) lemon juice (from 1 lemon)
1/2 teaspoon salt, plus more at time of serving

*Note - lebne is rich, thick yogurt sold in middle eastern and some international markets. If you’re unable to find it, use one cup of full-fat yogurt and one cup of sour cream.

  1. In a medium bowl, mix together all the ingredients.
  2. The flavors in this dip are even better when allowed to marinate together for an hour or longer. If you are serving right away, your dip may need more salt added. Taste and judge. 
  3. If you are able to make this dip ahead of time, only add the ½ tablespoon of salt at first. When you’re near serving, remove from the refrigerate, mix and taste. If needed, add a bit more salt to taste.

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