• Rice with yogurt sauce and meat
    "Laban Immo"

    Ingredients:

    2 pounds plain yogurt
    4 small brown onions
    6 cloves of garlic
    handful of dried mint
    pound meat (lamb or beef)
    1 cup of rice
    Tsp. salt
    1 egg

    Preparation of Rice Separately

    1. Soak rice in very hot water to remove starch
    2. Rinse with hand until water is clear and soak it until cooler and clear
    3. After draining the water put the rice in a medium size pan and add water over it until one finger of water is over the rice.
    4. spoon salt and 1 Tbs. of butter or margarine over the rice and cook w/medium heat
    5. When it boils lower the heat and keep covered for 10 min. (water must be gone)
    6. Use wooden spoon where the water is and stir and if water is almost gone add pinch of cinnamon over the rice in the shape of a cross then turn off heat and leave it to settle

    Meat Preparation

    1. Put in meat with onions and garlic and fill with only 2 cups of water in pressure cooker boil it uncovered when foam comes scoop it out and dispose of it. Wait till clear and close pressure cooker and put on med. heat until it whistle and then wait for 20-25 min. and then turn off heat and cool pressure cooker until metal piece goes down.
    2. Take out garlic and onions and grind them up over the yogurt also pouring in the juices. Take meat out and put on the side. After the onions and garlic are grounded stir the stew.

    Yogurt Preparation

    1. Strain the yogurt and stir it to get out the lumps and wait until all of it is in the pan.
    2. Add in one egg and mix well until the egg is mixed in.
    3. Put pan over the high heat and constantly stir it in one direction until it boils and rises.
    4. After it settles on low heat put mint on top by crushing them and sprinkling them on top.
    5. Then when the meat is ready put in the grounded onions, garlic, and the meat inside and cook it on med. heat until the stew is thick. After that put rice in a bowl and your stew on top and enjoy!

    Bon Appetit!

    Love,
    Clorice

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