Lebanese Laban Bil Bayd Eggs In Yogurt Garlic Sauce Recipes

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).

PASTA WITH YOGURT SAUCE

Steps:

• In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water.
• In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside.
• Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat.
• Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired.
• Serve with toasted pine nuts, remaining parsley and chopped mint.

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

Steps:

• To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
• In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
• To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
• To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
• Preheat the oil to 360 degrees F.
• In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
• In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.

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.

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).