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Cooked Yogurt

Lebanese.Chef's picture
Ingredients
  Yogurt 2 Pint
  Egg white 1
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  Dried mint/Coriander 1 Tablespoon
  Cornflour/Cornstarch 2 Teaspoon
Directions

In a saucepan beat together yoghurt and beaten egg white.
Bring to a boil slowly, stirring constantly in the same direction (important, avoid burning or curdling).
When the yoghurt comes to a boil add the crushed garlic cloves, salt and dried mint or coriander.
If a thicker consistency is required, mix two heaped teaspoons of cornflour/cornstarch into a paste with water and blend into the mixture just before it comes to a boil. Makes 2 pints.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Cook Time: 
20 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 695 Calories from Fat 283

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 20.4 g101.8%

Trans Fat 0 g

Cholesterol 124.8 mg41.6%

Sodium 2481.8 mg103.4%

Total Carbohydrates 65 g21.7%

Dietary Fiber 4.8 g19.1%

Sugars 45 g

Protein 40 g80.3%

Vitamin A 50.8% Vitamin C 13.2%

Calcium 140.6% Iron 77%

*Based on a 2000 Calorie diet

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Cooked Yogurt Recipe