| Recipe |
Cuisine |
Preparation Time |
Cooking Time |
|
| Shish Barak with Yoghurt |
Lebanese |
10 |
15 |
View |
| Cucumber Laban Salad |
Oriental |
10 |
10 |
Hide |
| |
| Serves for 1 Person |
| |
| Ingredients |
| 1 large cucumber, peeled and chopped |
| 2 cups plain yogurt |
| 1 teaspoon dried mint |
| 1/2 teaspoon salt |
| |
| |
| How to cook |
| 1. Combine yogurt and cucumbers. Add mint and salt. Stir well. |
| 2. Refrigerate 2 hours prior to serving. |
| 3. Cucumber laban can be used as a dip for kibbeh or vine leaves. |
| |
| |
|
| Yoghurt cooked with Lamb meat (Shakrieh) |
Lebanese |
10 |
45 |
View |
| Rice Pudding |
Egyptian |
15 |
60 |
View |
| Zucchini in Yoghurt Sauce (Kousa Bil Laban) |
Lebanese |
60 |
60 |
View |
| Chicken Mansaf |
Jordanian |
30 |
30 |
View |
| Kibbeh with Yogurt-Garlic Sauce |
Lebanese |
30 |
30 |
View |
| Basbousa with yoghurt |
Egyptian |
60 |
30 |
View |
| Chocolate Milk Pudding |
International |
10 |
20 |
View |
| Milk-Based Cookies (Kaak bi halib) |
Lebanese |
340 |
20 |
View |
