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
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
LEBANESE LABAN CUCUMBER YOGURT SAUCE
This cool and creamy Lebanese laban cucumber yogurt sauce is perfect with grilled meats, salmon or as a side salad with a variety of Lebanese specialties.
Provided by Liz DellaCroce
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium bowl and mix well.
- Check for seasoning and add more lemon, garlic, mint or salt depending on your personal preference.
Nutrition Facts : Calories 99 kcal, Carbohydrate 13.5 g, Protein 7 g, Fat 2.4 g, SaturatedFat 1.5 g, Cholesterol 10 mg, Sodium 380 mg, Fiber 1.1 g, Sugar 9.3 g, UnsaturatedFat 0.9 g, ServingSize 1 serving
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
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
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.
More about "lebanese laban yogurt recipes"
HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE
From maureenabood.com
Reviews 75Estimated Reading Time 8 mins
- 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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