ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected.
Place the mint and garlic together in a salad bowl and crush with a little salt.
Add the drained yogurt and cucumbers. Mix well and chill before serving.
Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
43 degrees C).
Place yogurt in a bowl and add
Make the cooked yogurt and leave to simmer.
Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
Pour the cooked yogurt into a shallow ovenprrof dish.
Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).
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).
ucumber and mint. Top with yogurt and a sprinkle of sumac
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
Mash garlic with salt and fresh mint in bowl.
Add yogurt, blending well.
Peel and cut cucumbers in half lengthwise, then slice in thin half rounds.
Add cucumbers to yogurt mixture.
Fold together gently.
This is especially refreshing in summer.
Serves 4.
Garnish with fresh mint.
Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
Bring milk to a boil. Place aside until lukewarm.
Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time.
Cool in refrigerator for at least 3 hours.
Drain the yogurt overnight with cheesecloth of paper-towel.
Blend cucumber.
Mix everything together with yogurt.
vegetable oil and yogurt.
Gently fold yogurt mixture into flour mixture
Wash zucchini, cut off stem and hollow them with an apple corer. If they are longer than 5 inches, cut them in half before you hollow.
Mix all ingredients of filling. Stuff zucchini.
Put in a pot with water, and 1/2 the quantity of cooked yogurt. Cook over medium heat for 30 minutes.
Add zucchini to boiling yogurt, cook over medium heat for 10 minutes. Add crushed garlic with dried mint to mixture. Boil for another 10 minutes.
f desired, serve with plain yogurt that has been drained or
In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
Season with salt and pepper to taste.
In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.
Although the original recipe doesn't call for non-fat yogurt, non-fat
nd tabuleh.
*For the Lebanese 7 spice blend: mix equal
Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
b>yogurt into a bowl (plain Greek yogurt is recommended, but any plain yogurt
Whisk yogurt, lemon juice, olive oil, tomato