Lebanese Laban Mutboukh Cooked Yogurt Recipes
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).
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
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
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HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE
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- Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer in the pan. Bring to just below a boil (210 degrees) at medium low heat, about 15 minutes. Stay nearby, because the milk will froth up and as it begins to boil it will rise up swiftly in the pan. Remove from the heat immediately.
- Cool the milk and add the starter: Let the milk cool down to 110-115 degrees, stirring occasionally. If you are not using a thermometer, the equivalent is when your pinkie can just withstand being swirled in the milk for ten seconds. Arriving at this temperature can take an hour. If the milk cools below 110 degrees, gently warm it up to 110-115 degrees. If in this process of reheating, the temperature goes above 115 degrees, wait again until it comes back down to 110-115. Spoon a few tablespoons of the milk at this temperature into the yogurt (rawbi) starter, then stir that starter yogurt into the milk. You will notice a skin forms on the surface of the milk; that can be stirred right in with the starter, or spooned out.
- Rest the milk: Remove the thermometer if you've used one, and cover the pan. Set the pan aside, undisturbed, in a warm spot for anywhere from 6 to 10 hours, or overnight. An ideal incubator is the oven, turned off (the oven can be heated on the lowest setting for a minute before placing the pan in, just to encourage warmth, but be sure to turn it off immediately).
- Chill the yogurt: Remove the pot from the oven. The milk will have thickened into yogurt. Place, undisturbed as of yet, into the refrigerator for 1-3 days to further set the yogurt before eating or straining to thicken.
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