🥙 Middle Eastern

Yogurt Stew

Name: Yogurt Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500 g Yogurt; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 2, thickly sliced Carrot; 1 tsp Ground Cumin; 750 ml Stock or Broth

🥙 Middle Eastern

Hearty and humble: yogurt braised with vegetables until the broth turns silky and every spoonful comforts. 55 minutes of mostly hands-off cooking.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Yogurt500 g
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Carrot2, thickly sliced
Ground Cumin1 tsp
Stock or Broth750 ml

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the yogurt well on all sides — real colour means real flavour.
2
Lift the yogurt out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the yogurt, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Video: Labniyeh - Lebanese Yogurt Soup · on YouTube