Lebanese Laban Bil Bayd Eggs In Yogurt Garlic Sauce Recipes

LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)

Lebanese Laban Bil Bayd (Eggs in Yogurt Garlic Sauce) image

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

Ingredients

1 laban mutboukh (see Lebanese Laban Mutboukh (Cooked Yogurt))
3 to taste garlic, crushed
1 salt & pepper
2 teaspoons dried mint
1/4 cup clarified butter
6 eggs

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).

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

Kibbeh with Yogurt-Garlic Sauce (Lebanon) image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 1 1/2 to 2 dozen, depending up

Number Of Ingredients 21

Ingredients

1 1/2 cups fine bulgur wheat
1/2 pound ground beef
3/4 cups finely chopped yellow onions
1/3 cup pine nuts, lightly toasted
3/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
1 1/2 pounds ground beef
1 1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2 1/4 teaspoons salt
1 1/2 teaspoons ground black pepper
Chopped parsley, garnish
Yogurt Garlic Sauce, recipe follows
1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt

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.

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