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5 from 1 vote
Prep Time 10 mins
Course Appetizer, dinner, Salad
Cuisine Mediterranean, Middle Eastern
Servings 4


  • 2 cups chopped cucumbers (about 4 small Persian cucumbers)
  • 1 cup lebne*
  • 2 tbsp kefir
  • 3/4 tsp salt
  • 1 tsp minced garlic
  • 1/2 tsp dried crushed mint leaves
  • sumac for garnish


  • Peel cucumbers and chop into small pieces. The size of your chopped cucumber is based on your preference. I like to add a little more texture to my jajeek, so I chop my cucumber into medium-sized pieces
  • Combine and stir chopped cucumbers, lebne, kefir, salt, minced garlic, and crushed mint leaves into a bowl.
  • You can add more salt and garlic to taste. 
  • Sprinkle mint and sumac on salad as a garnish before serving.


*Lebne is a thick Middle Eastern yogurt. It has a wonderful tangy robust flavor that can be used for salads, dressings, and is super yummy to eat with spiced meat. You can find it at Middle Eastern markets, but I also found some in my local Whole Foods!