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A simple base recipe for Middle Eastern cooked yogurt sauce.
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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.
Course Main Course
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 123kcal

Equipment

  • Blender or immersion blender

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch cilantro (coriander), finely chopped about 1 heaped cup
  • 6 garlic cloves, crushed or minced
  • 32 oz full fat yogurt 1 kg, sour yogurt preferred
  • 1 egg
  • 1 teaspoon salt plus extra for sprinkling on cilantro
  • 2 tablespoon cornstarch
  • 1/4 cup water

Instructions

  • Heat a small skillet over medium high heat, and saute the chopped cilantro and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
  • Mix the cornstarch with the 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 any salt you feel it needs, and a splash of water if you think sauce is too thick.
  • Use this as a base for any yogut stew you like!

Video

Notes

Yogurt: regular plain yogurt full fat works great. You can also sub for Greek yogurt, or if you're in the Middle East and have access to it, go for sour yogurt. It'll give an even tangier flavor
This yogurt sauce is often served alongside vermicelli rice, recipe here.
Make sure to keep whisking the yogurt sauce when it's on the stove. If you stop, you risk the sauce splitting and curdling.  Just whisk away until it first comes to a boil, then immediately remove it from the heat.
Storing leftovers: Leftover cooked yogurt sauce will last tightly covered in the fridge for up to 3 days tightly covered. Reheat over low heat and if it's too thick, add a splash of water. 
 

Nutrition

Calories: 123kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg