Middle Eastern Yogurt Sauce (Laban)
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
123 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Middle Eastern Yogurt Sauce (Laban)
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A simple base for a cooked yogurt sauce, a staple in Middle Eastern cooking. Tangy, with a subtle garlic flavor and very easy to master.
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Ingredients
- 1 tablespoon olive oil
- 1 bunch cilantro about 1 heaped cup, aka coriander, finely chopped
- 6 garlic crushed or minced cloves
- 32 oz yogurt 1 kg, sour yogurt preferred, full fat
- 1 egg
- 1 teaspoon salt plus extra for sprinkling on cilantro
- 2 tablespoon cornstarch
- 1/4 cup water
Instructions
- Heat a small skillet over medium high heat, and saute the chopped cilantro and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
- Mix the cornstarch with the water to form a paste.
- Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste,and the salt until well combined.
- Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don't stop or the sauce will separate. After around 10 minutes or so, the sauce will begin to boil and as soon as that happens take it off the stove.
- Add the fried garlic and coriander mix, stir and taste for seasoning. Add any salt you feel it needs, and a splash of water if you think sauce is too thick.
- Use this as a base for any yogut stew you like!
Notes
- Yogurt: regular plain yogurt full fat works great. You can also sub for Greek yogurt, or if you're in the Middle East and have access to it, go for sour yogurt. It'll give an even tangier flavor
- This yogurt sauce is often served alongside vermicelli rice, recipe here.
- Make sure to keep whisking the yogurt sauce when it's on the stove. If you stop, you risk the sauce splitting and curdling. Just whisk away until it first comes to a boil, then immediately remove it from the heat.
- Storing leftovers: Leftover cooked yogurt sauce will last tightly covered in the fridge for up to 3 days tightly covered. Reheat over low heat and if it's too thick, add a splash of water.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
70mg
(3%)
Potassium
235mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
150IU
(3%)
Vitamin C
1mg
(1%)
Calcium
184mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 70mg | 3% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 184mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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