I love me anything in a yogurt sauce, so once i finally got the hang of making a great one at home (tangy, thick enough and with a hint of garlic) , this became one of the easiest dishes to throw together when using ready made kebbe and shish barak. i purchased these from @chtaura_bahrain
and i liked their kebbe more, but overall it was an excellent dish and one that will be making an appearance on my dinner table frequently!
- 1 kg al marai sour yogurt (it will say sour on the container)
- 1 egg
-1 to 2 heaped tablespoons cornstarch
- pinch of salt
- 6-8 garlic cloves, crushed
- small bunch of coriander - toasted pine nuts and coriander to garnish
to prepare the kebbe/shish barak: i like to oven bake them at around 20o c. i just put them on a lightly oiled baking sheet, and then them around until they are coated in oil and bake around 20-30 minutes turning over halfway until golden brown and crisped up.
first, in a little olive oil over medium high heat, sauté the chopped coriander and crushed garlic with a little salt until garlic has just turned golden. set aside.
using an blender, blend together the yogurt, the egg, the cornstarch that has been mixed with a little cold water to form a paste (1 tablespoon cornstarch for a thinner sauce, 2 for a thicker sauce) and the salt until well combined.
pour mixture into a heavy saucepan over medium high heat and immediately start whisking. keep whisking, and don’t stop or the sauce will separate. after 10min or so the sauce will start to boil and as soon as that happens take it off the stove. dump in the fried garlic and coriander mixture, stir and taste for seasoning. if the sauce has thickened too much, and even if it hasn’t, i like to add a splash of laban drink and stir it around to further enhance the flavor.
i usually add the kebbe and shish barak right before serving so they retain a little crunch. garnish with pine nuts and coriander and serve with vermicelli rice if desired. enjoy!
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