06 December 2009

Laban Matboukh Recipe

This dish uses cultured milk but the basic ingredient is cooked yogurt.

  • 2 cups plain yogurt
  • 1 large egg white
  • 2 teaspoons corn four
  • 1 teaspoon salt
Put the yogurt in a medium sized heavy saucepan. Beat the egg white just until it turns frothy. Blend the beaten egg white, corn four, and the salt into the yogurt. Stir in a clockwise direction until the ingredients are well combined. Cook over medium heat, stirring constantly with a wooden spoon. Heat to a boil. It is critical that you stir constantly in the same direction (clockwise). When the mixture begins to boil lower heat and simmer gently 4 or 5 minutes without stirring, until thick. Use as directed in recipes. Read More >>

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