Milk, both fresh and sour, and particularly in the form of laban (yogurt), is a very ancient ingredient in the cooking of the Arabs. In some soups, laban
is added at the end of the cooking and allowed to become hot, without boiling. In this case, there is little danger of it curdling. When laban is called
for in the actual cooking, however, precautions must be taken in order that it does not curdle or separate. This is done by gently stirring over low heat
until it comes to a gentle boil.
2 eggs, beaten
3 cups laban (plain yogurt)
3 cups cold water
2 tablespoons butter
2 cloves garlic, crushed
salt to taste
2 tablespoons dried mint
Place eggs and yogurt in a saucepan and stir until well blended. Add cold water and stir well. Place over medium heat and, with a wooden spoon, stir gentlyin one direction until mixture comes to a boil; then reduce heat to very low. Melt butter in a small saucepan and add to it the garlic, salt, and mint. Saute over medium heat until garlic turns golden brown; then stir garlic mixture into yogurt sauce and taste for seasoning. Remove from heat; serve hot as soup or as a sauce for other foods.