Lebanese Food Recipes

Milk Dishes
Lebanese Food Recipes - Page 14


This is an Authentic Lebanese Recipe

1 quart milk
1 Tbsp laban starter

Laban (yoghurt) is essential to the Middle Eastern diet. It goes under many names but whatever it is called, it is ever present. Its acidity makes it a diet regulator. The laban culture is kept going in the Lebanese kitchen at all times. Family members who emigrate usually take a laban culture along with them to their new country. To preserve the culture they soak a clean handkerchief in fresh laban, let it dry carefully, wrap it in clean paper and put it in a safe pocket.

When preparing laban, temperature conditions must be exactly right and the culture must not be disturbed while it is working.

Scald milk and cool to almost lukewarm. Stir the starter, which has been saved from a previous batch, until smooth. Thin with several tablespoons of warm milk. Stir starter into rest of milk. Mix well. Cover bowl with a china plate and wrap in a heavy wool cloth or blanket. Leave indisturbed in a warm, but not hot, place. In summer laban usually clabbers in about three hours; in winter it requires an hour more. When com¬pletely clabbered place in refrigerator. Do not jar the laban and thereby disturb the curd. Serve cold. Many ways of serving laban are described in this book. It is equally good with meat, vegetables or fruit. It is never served with fish, however.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Cooked Laban

Lebanese Recipe

1 1/4 quarts laban
1 eggwhite
1 Tbsp. cornstarch
1 tsp. salt

A number of favorite Lebanese dishes call for laban in somewhat the same way as sour cream is used elsewhere. Laban can be successfully cooked but this must be done carefully for it curdles easily on account of its delicate acid balance. Laban made from goat's milk (Laban Ma'aza) can be boiled satis¬factorily with only the addition of salt. Cow's milk laban must be stabilized with starch and eggwhite.

Two rules always apply. Laban must not be covered during cooking, and it must be stirred in one direction only. Lebanese cooks say that one "gets the feel" of cooking laban just as one learns to make good bread.

Force laban through a fine strainer. Mix well with other ingredients, always stirring in the same direction. Cook over a high fire until well heated and lower the fire as the mixture starts to bubble. Boil gently until it is of a rich, creamy con¬sistency resembling gravy. It is now ready to be combined with meat or vegetables.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Cream Cheese

Lebanese Recipe

The Arabs relish this cheese at any time, but particularly for breakfast with black olives, olive oil and bread.

Start the preparation of labneh by adding to the laban enough salt to taste (1-2 tsps). Pour into a cheesecloth or a coarse cotton bag. Let hang overnight to drip dry and remove the whey.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Yoghurt Drink

This is an Authentic Lebanese Recipe

1 pt. laban (yoghurt)
1 cup cold water
Salt to taste

Buy yoghurt readymade or use laban prepared at home from whole milk. Lift off the yellow crust of cream on the top. Mix the rest of the yoghurt with the water and salt in an electric blender, or beat well together using a wooden spoon. Serve well chilled.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

More Authentic Lebanese Recipes - several pages. Click here for Page 1 |  Pg 2 |  Pg 3 |  Pg 4 |  Pg 5 |  Pg 6 |  Pg 7 |  Pg 8 |  Pg 9 |  Pg 10 | 

Pg 11 |  Pg 12 |  Pg 13 |  Pg 14 |  Pg 15 |  Pg 16 | 

Thank you to everyone who contributed recipes and photos in the past years to help us share Lebanon's beauty with the world and to help perpetuate the Lebanese culture across the globe. Thank you especially to Aunt Maheeba's friend (sorry I forgot her name) who was originally from Saghbine (Lebanon) but who lived in Brooklyn and gave me many of these authentic recipes that she had saved from the old country. She shared them with all the young Lebanese wives who grew up here in the United States and did not have access to authnetic Lebanese recipes or training in Lebanese cooking "the right way". May she rest in peace.

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