Cooked Yogurt Cooked Laban Food

COOKED YOGURT (COOKED LABAN)

Steps:

• Mix the homemade laban well with egg and salt, always stirring in the same direction. Boil gently until it is of a rich, creamy consistency resembling gravy.
• While laban is boiling, brown garlic in butter and pour over laban.
• Sprinkle the crushed, dried mint on top and let boil together for 5 minutes.
• Serve as is or it can be used in other dishes!

LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)

Steps:

• Make the cooked yogurt and leave to simmer.
• Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
• Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
• Pour the cooked yogurt into a shallow ovenprrof dish.
• Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
• Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).

LEBANESE LABAN (YOGURT)

Steps:

• Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
• Bring milk to a boil. Place aside until lukewarm.
• Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time.
• Cool in refrigerator for at least 3 hours.

FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT

Steps:

• Clean the meat, slash in several places and put in a baking dish.
• Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
• Spread half of the mixture over the meat.
• Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
• Just before serving, pour the remaining yogurt on top of the meat.
• I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
• I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.

LEBANESE LABAN MUTBOUKH (COOKED YOGURT)

Steps:

• Place yogurt in a heavy saucepan.
• Blend beaten egg white into the yogurt.
• Add cornstartch& salt.
• Stir in the same direction until well blended.
• Place pan over medium heat and stir constantly with a wooden spoon.
• Heat until it starts to boil, always stir in the same direction (this is important).
• Lower heat and let it simmer 3-5 minutes until thick.
• Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

LABAN (YOGURT)

Steps:

• Heat milk on low heat until it almost comes to a boil (you don't want it to boil over or burn on the bottom of the pot).
• Immediately remove from heat and cool until lukewarm. Add 4 tbs of milk to the yogurt and stir until smooth.
• Stir the yogurt into the milk and pour milk into a plastic or glass container and wrap in a heavy blanket. Store in a warm place until it thickens (about 6 hours), then refrigerate.