Ingredients for Lebanese Laban Mutboukh Cooked Yogurt
- Plain Yogurt
- Egg White
- Cornstarch
- 1/2 teaspoon salt
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How to Make Lebanese Laban Mutboukh Cooked Yogurt
- Place 2 cups of yogurt in a heavy-bottomed saucepan.
- In a separate bowl, lightly beat 1 large egg white until frothy.
- Gently whisk the beaten egg white into the yogurt until just combined.
- Add 2 tablespoons cornstarch and 1/2 teaspoon salt. Stir in the same direction (clockwise or counter-clockwise, choose one and stick with it!) until thoroughly blended and smooth.
- Place the saucepan over medium heat. Stir constantly with a wooden spoon, ensuring the yogurt doesn't stick to the bottom or burn.
- Continue stirring until the mixture comes to a gentle boil. This takes about 8-10 minutes.
- Reduce the heat to low and let it simmer for 3-5 minutes, or until the desired thickness is reached, continuing to stir in the same direction.
- Remove from heat and let cool slightly before using in your favorite Lebanese recipes (or enjoy it on its own!).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
46g
Fat
25g
Carbs
4g