In a mixing bowl, whisk together the juice from one lemon, the crushed garlic clove, salt, dried mint and the fresh mint.
Seed the Persian cucumbers and grate the flesh inside. Discard any excess water from the cucumber flesh and into the bowl and whisk with the rest of the ingredients.
Gently fold in the labneh into the bowl until mixed evenly. Season with black pepper to taste.
Serve chilled with grilled meats or as a dip with crudités.
Tips and Tricks
This recipe can be made ahead of time. In fact if, left in the fridge for a couple of hours, the flavors will have time to develop and become even more flavorful.
For a different variation, the mint can be switched out with dill and instead of lemon juice you can use a vinegar.