I worked at an Egyptian restaurant in Boise in the early ’90’s. The food was fabulous – working with Middle-Eastern men – not so much. Anyway, one of my favorite dips on the menu was the k’hair belaban. Called raita in some nations, it’s a Middle-Eastern staple with as many variations as there are recipes for chicken soup. This is a very simple and light recipe that’s become a favorite of Clara’s and often shows up at volleyball tournaments. Serve with fresh vegetables, pita or use as a dip for lamb or chicken kebabs.