Cooked Laban
Cooked Laban is used in various middle eastern cooking recipes including Lebanese, Syrian,, Palestinian, and Jordanian such as Shish Barak- Meat Dumplings Yogurt Stew, Stuffed courgette yoghurt stew recipe (Sheikh al-Mahshi), and Kibbeh in Yogurt Sauce, Kibbeh bi Laban.
Ingredients:
1 1/2 quarts Laban (yogurt)
1 egg white
1 Tbsp. cornstarch
1 tsp. salt
Preparation:
1. Place yogurt in a heavy saucepan.
2. Blend beaten egg white into the yogurt.
3. Add cornstarch & salt.
4. Stir in the same direction until well blended.
5. Place pan over medium heat and stir constantly with a wooden spoon.
6. Heat until it starts to boil, always stir in the same direction (this is important).
7. Lower heat and let it simmer 3-5 minutes until thick.
2. Blend beaten egg white into the yogurt.
3. Add cornstarch & salt.
4. Stir in the same direction until well blended.
5. Place pan over medium heat and stir constantly with a wooden spoon.
6. Heat until it starts to boil, always stir in the same direction (this is important).
7. Lower heat and let it simmer 3-5 minutes until thick.
Post a Comment