Cooked Yogurt Cooked Laban Recipes

LEBANESE LABAN MUTBOUKH (COOKED YOGURT)

Lebanese Laban Mutboukh (Cooked Yogurt) image

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

Ingredients

2 cups plain yogurt (cannot have gelatin in it)
1 egg white, beaten until frothy
2 teaspoons cornstarch
1 teaspoon salt

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

CHICKEN WITH YOGURT (LABAN MAKOUD)

Chicken With Yogurt (Laban Makoud) image

Provided by Leslie Kaufman

Categories dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 3 1/2-pound chicken, cut into serving pieces (with breast quartered)
1 tablespoon ground cardamom
1 teaspoon ground white pepper, or as needed
1 teaspoon salt, or as needed
2 cups thick whole-milk yogurt, like Greek yogurt
1 tablespoon cornstarch
2 to 3 tablespoons toasted pine nuts or slivered almonds, for garnish

Steps:

In a 4- to 5-quart saucepan, combine chicken pieces, cardamom, 1 teaspoon white pepper and 1 teaspoon salt. Add just enough cold water to cover. Place over high heat to bring to a boil, then reduce heat to medium-low. Simmer, partly covered, until chicken is opaque throughout, 15 to 20 minutes.
Using a fork, transfer chicken to a platter. Remove 2 cups broth and pour into a clean saucepan. Add yogurt and cornstarch, and place over low heat. Bring to a simmer, stirring frequently, then add chicken and allow to thoroughly reheat for a few more minutes. Adjust salt and pepper as needed, and stir to coat chicken with sauce. Serve garnished with toasted pine nuts or almonds.

Nutrition Facts : @context http, Calories 719, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 16 grams, Sodium 838 milligrams, Sugar 5 grams, TransFat 0 grams

LABAN UMMO

Laban Ummo image

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

Ingredients

2 pounds lean lamb, preferably leg, cut into 1 1/2-inch cubes
Salt and white pepper
1 pound pearl or small onions, peeled
5 cups plain whole-milk yogurt or, preferably, strained Greek-style yogurt
1 egg white or 1 tablespoon cornstarch
3 cloves garlic, crushed or finely chopped (optional)
1 tablespoon dried crushed mint (optional)

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.