Laban has been described as being somewhat like “salty buttermilk.” It is a refreshing beverage and it is a great drink to serve with any type of meat dish. In the Middle East the attributes of yogurt have been appreciated since the dawn of history. The ancient Assyrians were enamored with yogurt so much that they called it lebeny, meaning “life.” The venerable yogis of India mixed yogurt with honey and called it “the food of the gods.” Cleopatra bathed in yogurt to give herself a clear complexion and soft skin, and Genghis Khan fed it to his soldiers to give them courage. One of humankind’s earliest prepared foods, yogurt can claim few equals in the folklore of the culinary arts. Very popular in the United Arab Emirates and Saudi Arabia, yogurt drinks are especially important during Ramadan when they are drunk to break the fast at sundown. Many believe that after fasting all day yogurt helps in the digestion of the food
that is to be eaten in the upcoming meal. Served with dates, it is a Ramadan drink par-excellence. Laban is also cooling and soothing on a hot summer day. The mint gives the drink a little more tang.
Makes Six 8-oz (250-ml) servings
PREP TIME: 10 minutes
REFRIGERATION TIME: 1 hour
INGREDIENTS
- 4 cups (1 kg) store-bought or Homemade Plain Yogurt
- 2 cups (500 ml) water
- 3/4 teaspoon salt
- 1 teaspoon crushed dried mint leaves
- Handful of fresh mint leaves, for garnish
INSTRUCTIONS
- Place all the ingredients, except the fresh mint leaves, in a blender and blend for 1 minute.
- Refrigerate until ready to serve. Serve in six 8-ounce (250-ml) glasses. If you wish, Laban may be served over ice.
- Garnish each glass with the fresh mint leaves.
