Lebanese Laban Mutboukh Cooked Yogurt Recipes

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

Steps:

• Heat milk on low heat until it almost comes to a boil (you don't want it to boil over or burn on the bottom of the pot).
• Immediately remove from heat and cool until lukewarm. Add 4 tbs of milk to the yogurt and stir until smooth.
• Stir the yogurt into the milk and pour milk into a plastic or glass container and wrap in a heavy blanket. Store in a warm place until it thickens (about 6 hours), then refrigerate.

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.

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).

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.

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).