Lebanese Laban Mutboukh (Cooked Yogurt)

"Cooked yogurt is used in Lebanese cooking much the same as we use sour cream in the western world. If you can get goat's milk yogurt it is the best."
photo by a food.com user photo by a food.com user
Ready In:
2 cups apprx




  • Place yogurt in a heavy saucepan.
  • Blend beaten egg white into the yogurt.
  • Add cornstartch& salt.
  • Stir in the same direction until well blended.
  • Place pan over medium heat and stir constantly with a wooden spoon.
  • Heat until it starts to boil, always stir in the same direction (this is important).
  • Lower heat and let it simmer 3-5 minutes until thick.
  • Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).

Questions & Replies

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  1. memo7569
    Great recipe..really enjoyed it. I added water to it though, to make it a bit thinner. Thanks
  2. chieming
    I love this cooked yogurt! Unfortunately, I haven't made it with the eggs for which the recipe was originally intended (sorry!), but it has worked well with other dishes as sauce, like chicken and even chard! I added garlic and herbs in the yogurt to give it more flavor.


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