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Yogurt Sauce (Labaniyya)
Serves 6 Milk, both fresh and sour,
and particularly in the form of laban (yogurt), is a very ancient ingredient in the
cooking of the Arabs. In some soups, laban is added at the end of the cooking and allowed
to become hot, without boiling. In this case, there is little danger of it curdling. When
laban is called for in the actual cooking, however, precautions must be taken in order
that it does not curdle or separate. This is done by gently stirring over low heat until
it comes to a gentle boil.
2 eggs, beaten
3 cups laban (plain yogurt)
3 cups cold water
2 tablespoons butter
2 cloves garlic, crushed
salt to taste
2 tablespoons dried mint
Place eggs and yogurt in a saucepan and
stir until well blended. Add cold water and stir well. Place over medium heat and, with a
wooden spoon, stir gently in one direction until mixture comes to a boil; then reduce heat
to very low.
Melt butter in a small saucepan and add to
it the garlic, salt, and mint. Saute over medium heat until garlic turns golden brown; the
stir garlic mixture into yogurt sauce and taste for seasoning. Remove from heat; serve hot
as soup or as a sauce for other foods.
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