Velvety yogurt with tender beef that is served over rice is the ultimate comfort food. This popular Middle Eastern dish is really easy to make and full of flavour.
This dish takes me back to my childhood. My mom used to make it and I remember looking forward to this meal. It’s warm and comforting – like a big hug in a bowl! The vermicelli rice pairs perfectly and each bite is better than the last!
WHAT IS LABAN IMMO?
The name Laban Immo literally translates to Mother’s milk. Sometimes this dish is also referred to as Shakriyeh or Labanniyeh. It’s a popular Middle Eastern dish that is made up of yogurt and beef or lamb. I grew up eating it with beef and love it. The yogurt and beef are cooked separately then simmer together in the same pot then ladled over vermicelli rice. It’s the perfect bowl of stew on a cool night.
HOW DO I MAKE IT?
You’ll want to start with the beef since it needs some time to prepare. You’ll boil the beef for at least 1 hour with salt. It will tenderize the beef and result in delicious melt in your mouth pieces. Then you’ll get started on the yogurt. The key is to whisk everything in the pot first before placing the pot on the stove. Once it’s on the stove, you’ll stir the yogurt continuously until it starts to boil otherwise the yogurt will ‘split’ (curdle) and not be thick and creamy. You’ll notice the yogurt thinning out as it heats up. Lower the heat to low and add the beef, onion, bouillon and mint. Once the onions have softened, the stew is ready to be served over rice.
TIPS FOR MAKING THE STEW:
1. Boil the beef for at least 1 hour. This will ensure the beef is tender.
2. Stir the yogurt continuously to prevent the yogurt from ‘splitting’ (curdling) and burning.
3. If you like cilantro, you can easily switch out the mint for cilantro.
1/2 kg stewing beef (chuck) cut into 1” cubes
4 cups water
1 tbsp salt
1kg plain yogurt
2 tbsp cornstarch
1/2 cup water
2 garlic cloves, minced
1 tbsp dried mint or chopped cilantro
1 onion, sliced
1 chicken bouillon cube
In a pot add beef, salt & water. Bring to a boil, let simmer on medium heat for about 1 hour uncovered or until water has almost completely evaporated. Remove beef from pot and allow to cool slightly then shred some pieces leaving some whole. Set aside.
In a pot whisk yogurt, egg, cornstarch, garlic until combined.
Place the pot on the stove top on medium high heat, stirring constantly until boiling point.
Turn the heat down to low, add beef, onions & mint (or cilantro) and bouillon cube if using it
Taste the salt content and add ½ tsp if you feel like you need more.
Simmer for 10-15 minutes until onions have softened.
Serve with rice.