π About This Recipe
Laban is the ancient, soul-soothing yogurt drink of the Levant and Arabian Peninsula, prized for its cooling properties and digestive benefits. This recipe elevates the humble beverage into a sophisticated elixir, balancing tangy fermented notes with a hint of sea salt and aromatic herbs. Whether enjoyed under a desert sun or as a creamy accompaniment to a spicy meal, this frothy, chilled drink is the gold standard of Middle Eastern hospitality.
π₯ Ingredients
The Dairy Base
- 2 cups Full-fat Greek Yogurt (plain, unsweetened, and well-chilled)
- 3 cups Iced Filtered Water (adjust for desired thickness)
- 2 tablespoons Labneh (adds a rich, velvety mouthfeel)
Seasoning & Aromatics
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 cup Fresh Mint Leaves (tightly packed)
- 1 teaspoon Dried Mint (for a deeper herbal profile)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
- 1/4 piece Garlic Clove (very small sliver, optional for savory depth)
Garnish & Service
- 1 cup Ice Cubes (for blending and serving)
- 1 teaspoon Extra Virgin Olive Oil (for a decorative swirl)
- 4 pieces Fresh Mint Sprigs (for garnish)
- 1 pinch Sumac (for a pop of color and acidity)
π¨βπ³ Instructions
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1
Place your serving glasses in the freezer for at least 10 minutes to ensure the Laban stays ice-cold upon pouring.
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2
In a high-speed blender, combine the chilled Greek yogurt and the two tablespoons of labneh.
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3
Add the 1/4 cup of fresh mint leaves and the tiny sliver of garlic, if using. The garlic should be subtle, not overpowering.
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4
Pour in 1 cup of the iced filtered water and add the sea salt and dried mint.
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5
Pulse the blender 5-6 times to break down the mint leaves into tiny green flecks without completely pulverizing them.
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6
Add the remaining 2 cups of water and the lemon juice. The lemon juice acts as a flavor enhancer for the yogurt's natural tang.
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7
Blend on high speed for 45-60 seconds. This is crucial for creating the signature 'reem' or froth on top of the drink.
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8
Taste the mixture. It should be savory, tangy, and incredibly refreshing. Add another pinch of salt if the flavors feel flat.
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9
Add a handful of ice cubes to the blender and pulse brieflyβjust enough to chill the liquid further without diluting the texture.
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10
Remove the chilled glasses from the freezer.
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11
Pour the Laban into the glasses from a slight height (about 6 inches) to encourage more foam to form at the surface.
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12
Top each glass with a light dusting of dried mint and a tiny pinch of sumac.
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13
Garnish with a fresh mint sprig and serve immediately while the foam is thick and bubbly.
π‘ Chef's Tips
Use the highest quality full-fat yogurt you can find; the fat content is what carries the flavor and creates a creamy foam. If you prefer a thinner consistency (Ayran style), increase the water ratio to 2 parts water for 1 part yogurt. For an authentic touch, use a wooden spoon to stir the yogurt before blending to ensure it is smooth and lump-free. Avoid using bottled lemon juice; the oils from fresh lemon zest provide a much cleaner aromatic profile. If making ahead of time, store in a sealed glass pitcher, but be sure to re-blend or shake vigorously before serving to restore the froth.
π½οΈ Serving Suggestions
Serve alongside a hot plate of Lamb Mansaf or Maqluba to balance the richness of the meat. Pair with spicy Mezze dishes like Muhammara or spicy Batata Harra to cool the palate. Enjoy as a mid-afternoon snack with a few salted almonds and green olives. Serve in tall, frosted copper mugs to keep the drink exceptionally cold in summer months. Accompany with warm pita bread and a drizzle of za'atar oil for a light, traditional breakfast.