Laban mutboukh

Laban mutboukh

Cooked yoghurt

By
From
The Complete Middle Eastern Cookbook
Makes
500 g
Photographer
Alan Benson

Yoghurt is used in Lebanese and other Middle Eastern dishes in much the same way as sour cream is used in Western cuisine. If goat’s milk yoghurt is available, it may be added as it is to any dish that requires yoghurt to be cooked for a time.

However, the yoghurt generally available (or made at home) is made with cow’s milk. This curdles when heated for a long period, so it has to be stabilised beforehand.

Cow’s milk yoghurt can be added to a cooked dish just before serving without being previously stabilised, providing the sauce is not allowed to boil.

Ingredients

Quantity Ingredient
500g yoghurt
1 egg white
2 teaspoons cornflour
1 teaspoon salt

Method

  1. Place the yoghurt in a heavy-based saucepan.
  2. Beat the egg white with a fork until frothy, then stir it into the yoghurt with the cornflour and salt. Stir in the same direction until thoroughly combined.
  3. Place the pan over medium heat and stir constantly with a wooden spoon. Heat until the yoghurt begins to boil, stirring continuously in the same direction. This is important.
  4. Reduce the heat and leave to simmer gently, uncovered, for 3–5 minutes, until thick.
  5. Use as required in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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