• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Middle Eastern Yogurt Sauce (Laban)

Feb 24, 2019 · 4 Comments

Jump to Recipe
A simple base recipe for Middle Eastern cooked yogurt sauce.

Middle Eastern stews can be categorized under the base sauce. The most common two sauces are the tomato based sauce and the yogurt based sauce. After I felt I finally perfected the tomato sauce base, I turned my attention to the yogurt sauce-actually my preference. Some of my favorite dishes to eat are those based in a cooked yogurt sauce. The sauce is tangy, garlic infused (at least mine is. Garlic is life), and the perfect compliment to whatever you are serving it with. Some classic combinations are stuffed zucchini, or kibbeh(little bulgur and minced meat croquettes). I also love shish barak, which are like little meat filled crispy dumplings, and I often combine kibbeh and shish barak for the best of both worlds. Of course my tata makes her shish barak and kibbeh from scratch and insists on feeding me shish barak literally every single time I see her, but I cheated and used the frozen ones. I say cheated, but really I also saved like 10 hours of my life.

Yogurt Sauce

The laban sauce is a very simple affair. You take yogurt, mix it with water and cornstarch to thicken it. You add an egg for the same reason, and salt for seasoning. For flavor, in goes some minced garlic and coriander that have been sauteed in some olive oil. I sometimes add some laban drink to the mix (buttermilk) to loosen it just a little and for extra tanginess, but this is optional. I like a really sour and tangy yogurt sauce, so I use sour yogurt as my base. (You can find this labeled- I use Al Marai)

Some recipes online call for cornstarch only, some for an egg only, but I make it with both and it turns out beautifully thick and smooth so I haven’t looked back since. The key to a thick and creamy yogurt sauce that doesn’t split is to whisk CONSTANTLY. Don’t stop whisking. Also, the second the sauce comes to a boil, take it off the stove.

Kebbe bil Laban

To make the kebbe and shish barak bil laban pictured above, I’ll make it easy for you. Buy them frozen. Trust me. Maybe one day I’ll make my own homemade shish barak and freeze them, but until then make your lives easier. I found both at Chtaura in Moda Mall. Heat your oven to 200 C (400F), lightly oil a baking sheet and place them in a single layer on the baking sheet. Drizzle with a little extra oil and toss until coated. Cook for 20-30 minutes turning over halfway until golden brown and crisped up. I like mine to remain crispy and not soft like the traditional kebbe bil laban, so I add them to the yogurt sauce at the last minute before serving.

Yogurt sauce based dishes are best served with vermicelli rice, and I think this is a my family only thing, but we love having it with raw green onion on the side. My husband thinks we are weird, but just try it!

A simple base recipe for Middle Eastern cooked yogurt sauce.

Middle Eastern Yogurt Sauce (Laban)

A simple base for a cooked yogurt sauce, a staple in Middle Eastern cooking. Tangy, with a subtle garlic flavor and very easy to master.
5 from 2 votes
Print Pin
Rate
Course: Main Course
Cuisine: Middle Eastern
Keyword: yogurt, middle eastern, main, heatlhy, dairy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 222kcal
Author: Farah Abumaizar

Ingredients

  • 1 bunch coriander, finely chopped.
  • 6-8 garlic cloves, crushed
  • 1 kg AL Marai Sour Yogurt or other yogurt of choice
  • 1 egg
  • 1-2 tbsp cornstarch, heaped
  • 1 tsp salt
  • 100 ml yogurt drink
  • toasted pine nuts to garnish
  • extra coriander to garnish
  • Frozen kebbe/shish barak if using.

Instructions

Kebbe/ Shish Bark

  • To prepare frozen kebbe or shish barak, Heat oven to 200 C (400 F). Lighly oil a baking sheet then place frozen kebbe or shish barak onto the baking sheet, no need to defrost. Drizzle with additional oil and toss to combine. Bake 20-30 minutes until golden brown, turning over halfway through.
  • For the Yogurt Sauce:
  • Heat a small skillet over medium high heat, and saute the chopped coriander and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
  • Mix the amount of cornstarch you will be using (1 heaped tbsp for a thinner sauce, 2 for a thicker) with just enough cold water to form a paste.
  • Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste,and the salt until well combined.
  • Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate. After around 10 minutes or so, the sauce will begin to boil and as soon as that happens take it off the stove.
  • Add the fried garlic and coriander mix, stir and taste for seasoning. Add the yogurt drink if desired and especially if sauce is too thick.
  • If using this yogurt sauce for the cooked kebbe and shish barak, add them right before serving so they retain their crunch. Garnish with fresh coriander and toasted pine nuts.
  • Serve with vermicelli rice and enjoy!
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 222kcal

Main Meals, Recipes arabic, middle eastern, rice

Previous Post: « Healthy Baked Pasta with the Perfect Tomato Sauce
Next Post: Pumpkin Sweet Potato Curry »

Reader Interactions

Comments

  1. SK says

    February 25, 2019 at 9:04 am

    5 stars
    My favorite dishes are also the ones in a yogurt sauce. I like that you added the fried garlic to this.

    Reply
    • Farah says

      February 25, 2019 at 9:12 am

      Garlic always!!

      Reply
  2. H says

    November 4, 2020 at 10:02 am

    5 stars
    Once we’re done with the yoghurt sauce, can we cover it and keep it on low heat till it’s serving time? Or will it ruin the sauce?

    Reply
    • Farah Abumaizar says

      November 8, 2020 at 10:13 pm

      that works just fine if you are serving an hour or so away from the time of cooking! On a reaaaally low setting. Otherwise I’d recommend refrigerating then just rehearing on medium low for 10 min or so before serving. The sauce will seem very thick right out the fridge but will loosen up once heated!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Nana tea

Halal Guys Chicken and Rice

Aish El Saraya

Instant Pot Enchilada Soup

Death By Chocolate Zucchini Bread

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
.
.
.
.
.
#eggs #poachedeggs #poachedegg #eggsontoast #beautifulcuisines #tasty #delish #foodphotography #foodstyling #foodstylingandphotography #cheeseontoast #foodblogger #foodie #breakfast #brunch #instayum #yum #brunch #tastingtable #f52community #food52 #yolkporn #friday
How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
.
.
.
.
.

#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
.
.

.
.
.

#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
.
.
.
.
.
#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
One of my photos from my shoot @tackle.baks . How One of my photos from my shoot @tackle.baks . How insane does this tom yum soup look? For those who haven’t tried this casual seafood spot yet, you really should! The food is great and priced very reasonably, and they have some menu items I’m obsessed with like their crispy fish burger, the salmon poke salad and the creamy truffle shrimp👌🏼. They currently have a delivery offer going for only 5SAR on HungerStation, so no time like the present! Have I tempted you with this photo of the tom yum soup? I’m hungry just writing this caption🤤.
.
.
.
.
.
#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme