K’hair Belaban

K’hair Belaban

Years ago I worked at an Egyptian restaurant here in Boise. 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.

K'hair Belaban
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
K'hair Belaban
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Rocket science here. Mix all ingredients together in a small bowl, adjust flavoring and seasonings to your taste.
Recipe Notes

Energetics: This recipe cools summer heat while replenishing yin and fluids. Cucumbers are high in vitamins and clear heat. The yogurt nourishes yin and replenishes fluids. A little lemon helps to move statis.

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By | 2018-02-05T15:26:30+00:00 May 31st, 2016|VB cooler|0 Comments

About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

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