Laban Sauce is a traditional Lebanese recipe for a classic sauce of plain yoghurt thickened with cornflour (cornstarch) that's flavoured with garlic and salt. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Laban Sauce.
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Ingredients:
750ml plain yoghurt
2 tbsp cornflour (cornstarch)
1 large garlic clove, peeled and crushed
salt, to taste
Method:
Heat the yoghurt in a 2l saucepan over low heat, stirring constantly in a single direction with a wire whisk. Continue stirring until the yoghurt is smooth then transfer 3 tbsp of the yoghurt into a cup and beat in the cornflour, a little at a time, until the mixture is smooth. Add the cornflour mixture back to the yoghurt and keep stirring until completely incorporated and beginning to thicken.
Add the garlic and season with salt to taste (for a more intense flavour fry the garlic first). Take off the heat and allow to cool. Serve poured over stuffed vegetables, such as hashwe.
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