K’hair Belaban

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, falafel, pita or use as a dip for lamb or chicken kebabs.

Servings: 6 Prep Time: 10 minutes

Ingredients

• 2 cups plain yogurt

• 1 medium cucumber minced or coarsley chopped

• 1-2 teaspoon lemon juice to taste

• 1-2 tablespoons honey if desired

• dash sea salt

Instructions

Rocket science here. Mix all ingredients together in a small bowl, adjust flavoring and seasonings to your taste.

Energetics & Recipe Notes

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 and provides probiotics. A little lemon helps to move stasis in the digestive system.

Enjoy!