Arabic: Cooked Yogurt – Laban Zhabadi Matbook

Crush the garlic and fry briefly in butter. Stir through the yogurt with egg and 1 scant tsp salt, always stirring in one direction. Heat gently over low heat. When yogurt boils, add garlic and sprinkle mint. Simmer on low heat for another 5 min.

Not only cold, but also cooked yogurt plays an important role in Arabic cuisine. It is used similarly to whipped cream, but is much lighter. Cooked yogurt is typical of eastern Arabic and is used as a soup or sauce over long-grain rice and for vegetable and meat dishes.

If our yogurt were heated without stirring in egg or cornstarch, it would settle. Arabic yogurt can be cooked without these ingredients.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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