Cooked Yogurt Sauce (Laban Matbookh) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons unsalted butter | 1/2 bunch fresh coriander (3-1/2 oz on the stalk), washed, dried, most of the stalks cut off, finely chopped | 7 large garlic cloves, peeled and crushed |
| about 4 cups (1 quart) yogurt | 1 egg, free-range if available, whisked | |
| 1 | Melt the butter in a frying pan over a medium heat, add the chopped coriander and crushed garlic and saute for one minute or until the coriander softens without letting it brown. Take off the heat and set aside. |
| 2 | Put the yogurt in a large heavy saucepan, add the whisked egg, mix well together with a clean wooden spoon and place over a medium heat. Bring to the boil, stirring constantly in the same direction, so the yogurt will not curdle. When the yogurt has come to the boil, reduce the heat to low and simmer for 3 minutes, still stirring. Use with any the following bil-laban recipes. |
| 3 | You can vary the taste by replacing the coriander with fresh mint leaves (about 2 oz), finely chopped, or 3 tablespoons dried mint. The mint seasoning is more suited to certain garnishes than the coriander one. |