By Juna
Laban (Yogurt Sauce)
8 steps
Prep:15minCook:5min
Aaah THE Laban sauce, the stories that this sauce can tell you about our relationship :)
If you were a fan of my Zucchini Laban, you have Soos to thank, she’s the reason I know all about Laban. I veganized this dish for a new fun item on Juna’s Seeds Ramadhan menu, and to my surprise, it was one of the most loved dishes up until the day I moved away.
This is an improved version of my original recipe, I was aiming to improve its consistency, and I did! Yummy and delish!
I can’t wait to post what I served it with!
Updated at: Sat, 09 Dec 2023 12:00:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
4
Low
Nutrition per serving
Calories61.1 kcal (3%)
Total Fat2.7 g (4%)
Carbs9.1 g (4%)
Sugars5.7 g (6%)
Protein0.5 g (1%)
Sodium405.6 mg (20%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Slurry
Instructions
Step 1
In a saucepan, whisk the yogurt with the water.
Step 2
Mash the garlic cloves to a smooth paste with a pestle & mortar or with your knife.
Step 3
Add the garlic, lemon juice, mint and salt to the yogurt and whisk on low medium to medium heat.
Step 4
In a small bowl, stir in the tapioca into the water. Make sure the slurry has no lumps.
Step 5
Once the mixture is warm, pour in the slurry.
Step 6
Keep whisking the mixture on medium to low medium heat until it thickens. That will take 2 to 4 minutes.
Step 7
The longer you cook it the thicker it will get. So stop when you reach your desired thickness.
Step 8
And you are done! Yummy laban sauce that won’t split when heated.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
