LABNEH (LEBANESE YOGURT)
This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.
Provided by Baritone Bob
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g
LEBANESE LABAN (YOGURT)
Make and share this Lebanese Laban (Yogurt) recipe from Food.com.
Provided by Engineer in the Kit
Categories Breakfast
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 165.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 36.1, Sodium 126.6, Carbohydrate 12.1, Sugar 0.7, Protein 8.5
LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)
This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138.
Provided by Bergy
Categories Lebanese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
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 MUTBOUKH (COOKED YOGURT)
Cooked yogurt is used in Lebanese cooking much the same as we use sour cream in the western world. If you can get goat's milk yogurt it is the best.
Provided by Bergy
Categories Lebanese
Time 25m
Yield 2 cups apprx
Number Of Ingredients 4
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).
Nutrition Facts : Calories 168.2, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 1303.1, Carbohydrate 14, Sugar 11.5, Protein 10.3
COOKED YOGURT (COOKED LABAN)
This can be used in soups, and also to cook stuffed squash and zucchini in, as well as for making mansaf.
Provided by Palis Favorites
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 114, Fat 5.3, SaturatedFat 3.2, Cholesterol 40.1, Sodium 308.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.9, Protein 6.4
KOUSA BI LABAN
Zucchini stuffed with ground meat, spices and pine nuts and simmered in a tart yogurt sauce is a popular Lebanese meal.
Provided by Tarik Fallous
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the stuffed zucchini: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the ground top round and ground lamb and cook, breaking up with a wooden spoon, until browned, about 10 minutes. Add 1 teaspoon salt, 1/4 teaspoon pepper, Lebanese seven spices, cinnamon, cardamom, 1/2 cup of the pine nuts and the parsley and stir gently. Set aside to cool.
- Cut the stem off the top of the zucchini. Using a vegetable corer or small spoon, core the zucchini by gently removing the center while leaving the sides intact. Fill the center of the zucchini with the filling, packing to make tight and leaving a 1/2-inch space between the filling and the top.
- Add the vegetable oil to a large skillet over medium heat and fry the zucchini for a few minutes, about 2 minutes per side. Transfer the zucchini to a plate lined with paper towels to absorb the excess oil.
- Arrange the stuffed zucchini side by side in a large pot of simmering water. Sprinkle with salt, reduce the heat and cover. Cook until the zucchini is tender when pierced with a sharp knife, about 20 minutes. Remove the zucchini and reserve the cooking liquid.
- For the yogurt sauce: Place the yogurt in a medium high-sided skillet over medium heat. Whisk together the cornstarch and water in a small bowl. Add the cornstarch mixture to the yogurt and cook, stirring, until it begins to steam, about 5 minutes. Add the white pepper and sea salt. Add 3 spoonfuls of the reserved zucchini cooking liquid. Reduce the heat to low and simmer for about 3 minutes.
- Heat the olive oil in a small skillet over medium-high heat. Add the garlic and dried mint and cook while stirring until browned, about 3 minutes. While stirring, add the garlic mixture to the yogurt and cook for another 2 minutes.
- Carefully drop the partially cooked zucchini in the yogurt sauce and continue cooking until completely done, about 10 minutes. Add the remaining 1/2 cup pine nuts on top to garnish. Serve hot with vermicelli rice.
- Heat the vegetable oil and 1 tablespoon of the butter in a medium skillet over medium heat. Drop the vermicelli noodles into the pan and stir every few seconds until they are browned, 3 to 5 minutes. Remove with a slotted spoon and set aside on a towel-lined plate.
- Bring 2 1/4 cups water to a boil in a medium pot. Add the rice, noodles, the remaining 2 tablespoons butter and the sea salt. Stir together, cover, reduce the heat to low and cook until tender, about 20 minutes.
LABAN UMMO
Recipes for meat cooked in yogurt abound in medieval Arabic cookery manuals, where the dish was called madira. As early as the tenth century, the Arab writer Badia'z Zaman wrote a tale entitled "Al Madirya" about the dish. Such dishes are still popular in the Arab world. The name of this Lebanese version, which means "his mother's milk," implies that the meat of a young animal is cooked in its own mother's milk. It can be made with chunks of meat or lamb shanks. Serve with plain rice (page 337) or rice with vermicelli (page 340).
Yield serves 6
Number Of Ingredients 7
Steps:
- Put the meat in a large pan and cover with water. Bring to the boil, remove any scum, and add salt and pepper. Cook with the lid on for 1 hour.
- Add the onions and cook for 1/2 hour more, or until the meat is very tender and the onions are soft, adding water to keep the meat covered at first and letting it reduce, uncovered, so that most of it has evaporated at the end and there is hardly any broth left.
- Prepare the yogurt by mixing with egg white, or the cornstarch dissolved in a little water, following the directions for stabilizing yogurt on page 113, to prevent it from curdling during cooking. Add it to the cooked meat, stir in the garlic if using, and simmer gently, uncovered, for 10 to 15 minutes, adding a little salt. Stir in the mint, if using, towards the end.
- Some cooks pass round a little bowl of dried mint for people to help themselves if they wish.
- Use 6 small lamb shanks instead of the cubed meat, and cook them until they are so tender that the meat falls off the bone.
- For an Egyptian version, add 5 cardamom pods to the meat and onions from the beginning. Just before serving, fry 4 crushed garlic cloves with 1 tablespoon ground coriander in 2 tablespoons butter or oil, until the garlic just begins to color, and pour over the meat and yogurt as you serve.
- A Turkish version has a large bunch of chopped dill added towards the end of the cooking.
LABAN (YOGURT)
Make and share this Laban (Yogurt) recipe from Food.com.
Provided by Palis Favorites
Categories For Large Groups
Time 6h10m
Yield 20 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 63.9, Fat 3.6, SaturatedFat 2.3, Cholesterol 14, Sodium 48.9, Carbohydrate 4.7, Sugar 0.1, Protein 3.3
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