~74 cal · 6g protein · 9g carbs · 2g fat (estimated, per serving)
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Glass of chilled cultured buttermilk
🇧🇭 Manama
In Bahrain and across the Gulf, laban — cultured, drinkable buttermilk — is the everyday partner to rich rice and grilled meats. Thin, tangy, and lightly salted, served ice-cold from the carton or house-cultured, it cools the palate and the fierce Gulf heat with every sip.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups cultured buttermilk (or thin yogurt)
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1 cup cold water
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1/4 tsp salt
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1/2 tsp dried mint (optional)
Instructions
1
Whisk the buttermilk with the cold water until smooth and pourable.
2
Season with the salt and the dried mint, if using.
3
Chill well for at least half an hour so it is bracingly cold.
4
Serve very cold alongside a rich rice dish or grilled meats.
Bahraini table tradition.
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🌏 While it simmers — know your destination
📍
Manama. A Gulf capital sweet on saffron-and-date rice.
🗺️
Bahrain. A Gulf island kingdom sweet on saffron date rice.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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