Shorbat laban, a winter soup of Lebanese tables, is cooked by stabilising yoghurt with flour and egg so it doesn't split while boiling, stirred constantly throughout. A garlic butter drizzle on top adds deep aroma.
Whisk the yoghurt, flour, egg and water thoroughly to prevent splitting.
Bring the mixture to a boil over low heat while stirring constantly, then continue cooking for 20 more minutes.
Sauté the garlic cloves and mint in the butter until golden, then pour over the soup.
Season with salt and serve hot.
Don't stop stirring even after the soup boils; the moment you pause, the yoghurt can split and curdle. Allergens: contains milk and dairy, 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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