"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

LABAN Recipe

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This recipe for LABAN, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Elys Mattar
Added: Sunday, May 27, 2007

Category:

Ingredients:
Ingredients:

1 liter of milk 1 tablespoon readymade yogurt

Directions:
If the milk is raw, boil it. Let it cool until you can insert your finger and count till 10 without getting burned, the temperature is right.

Dilute the yogurt in a bit of milk and pour into the lukewarm milk. It is even better if the latter is in an earthenware recipient at that point. Stir with a spoon then cover with a thick duffel or the like.
Leave it 4 hours.

Tips

laban can be used for many recipes such as stuffed zucchini with laban, stuffed vine leaves with laban, meat stew with laban... A very simple and very fresh recipe is to mix laban with crushed dry mint leaves, salt and sliced cucumbers.



Preparation Time:
1 hour

 

 

 

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