I worked at an Egyptian restaurant in Boise in the early ’90’s. The food was fabulous. This is 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 showed up at volleyball or debate tournaments. Serve with fresh vegetables, pita or use as a dip for lamb or chicken kebabs.