A winter soup from Lebanon, shorbat laban uses flour and egg to stabilize the yogurt as it boils and is cooked with constant stirring. A drizzle of garlic butter adds depth of flavor.
Whisk the yogurt, flour, egg and water together thoroughly to help prevent the mixture from splitting.
Bring the mixture to a boil over low heat, stirring constantly. Once it boils, cook for another 20 minutes.
Sauté the garlic cloves and mint in the butter until golden, then pour over the soup.
Season with salt and serve hot.
Keep stirring even after the soup comes to a boil; if you stop, the yogurt may split and form lumps. Allergens: contains milk and dairy products, egg and wheat (gluten).
Karıştırmayı birkaç dakika bıraktığım anda yoğurt ayrışıp topaklandı, dört porsiyonluk çorbanın görüntüsü tamamen bozuldu. Tadı yine iyiydi ama tarifteki pürüzsüz kıvamı yakalayamadım, dikkatsizliğim yüzünden bu puanı veriyorum.
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