Laban Yogurt Recipes

KOUSA BI LABAN

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.

LEBANESE LABAN (YOGURT)

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.

LABAN (YOGURT)

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.

CHICKEN WITH YOGURT (LABAN MAKOUD)

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.

LEBANESE LABAN MUTBOUKH (COOKED YOGURT)

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).

COOKED YOGURT (COOKED LABAN)

Steps:

• Mix the homemade laban well with egg and salt, always stirring in the same direction. Boil gently until it is of a rich, creamy consistency resembling gravy.
• While laban is boiling, brown garlic in butter and pour over laban.
• Sprinkle the crushed, dried mint on top and let boil together for 5 minutes.
• Serve as is or it can be used in other dishes!