Lebanese Garlic Yogurt Sauce Recipe (Labanieh)

If you’re looking to elevate your meals with a tangy, creamy, and garlicky delight, then it’s time to dive into the world of Lebanese cuisine with this Lebanese Garlic Yogurt Sauce Recipe (Labanieh). This sauce is not only versatile but also incredibly easy to make. Whether you’re serving it with grilled meats, fresh vegetables, or as a dip for bread, Labanieh brings a unique flavor profile that will impress your family and friends. Let’s explore how to make this delectable sauce from scratch!

Top Reasons to Make Lebanese Garlic Yogurt Sauce Recipe (Labanieh)

• Flavorful Addition: The combination of garlic and yogurt creates a rich and savory experience that complements a variety of dishes.
• Health Benefits: Yogurt is packed with probiotics and beneficial nutrients, making this sauce a healthier choice.
• Quick and Easy: With simple ingredients and minimal preparation, you can whip up this sauce in no time.
• Customizable: Adjust the garlic and herbs to suit your taste, making it a personal favorite.
• Perfect for Meal Prep: Labanieh stays fresh in the fridge, allowing you to enjoy it throughout the week.

What to Buy

To create your Lebanese Garlic Yogurt Sauce Recipe (Labanieh), gather the following ingredients:

• 2 tablespoons olive oil
• 5 finely minced garlic cloves
• 4 cups whole milk yogurt
• 1 cup cold water
• 1/3 cup cornstarch
• 1 cup cooked short-grain rice
• 3 tablespoons chopped fresh mint
• Salt to taste

Equipment Breakdown

To make your Labanieh, you’ll need a few essential kitchen tools:

• Mixing Bowl: For combining the yogurt and other ingredients.
• Whisk: To ensure a smooth consistency in your sauce.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Garlic Press or Knife: To finely mince your garlic cloves.
• Serving Bowl: To present your delicious sauce.

Lebanese Garlic Yogurt Sauce Recipe (Labanieh) Cooking Guide

Step 1: Prepare the Garlic

Start by finely mincing the garlic cloves. You can use a garlic press for this task, or simply chop them with a knife until they’re finely diced.

Step 2: Heat the Oil

In a medium saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1-2 minutes or until fragrant. Be careful not to burn it!

Step 3: Combine Yogurt and Water

In a large mixing bowl, combine the whole milk yogurt and cold water. Stir well until smooth and creamy.

Step 4: Mix Cornstarch

In a separate small bowl, mix the cornstarch with a few tablespoons of the yogurt mixture until dissolved. This will help to thicken your sauce.

Step 5: Incorporate the Mixtures

Gradually add the garlic oil to the yogurt mixture while continuously stirring. Then, slowly add the cornstarch mixture. Continue to whisk until everything is well combined.

Step 6: Add Rice and Mint

Stir in the cooked short-grain rice and chopped fresh mint. This adds texture and a burst of flavor to your Labanieh.

Step 7: Season to Taste

Finally, add salt to taste. Mix well and adjust the seasoning if necessary.

Step 8: Chill and Serve

For the best flavor, let your Labanieh chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Easy Ingredient Swaps

If you’re missing any of the ingredients for your Lebanese Garlic Yogurt Sauce Recipe (Labanieh), consider these substitutions:

• Yogurt: Use Greek yogurt for a thicker consistency.
• Olive Oil: Avocado oil or any neutral oil can be used in place of olive oil.
• Garlic: If fresh garlic isn’t available, garlic powder can be used in a pinch (1/8 teaspoon per clove).
• Mint: Fresh parsley or dill can be a great alternative to mint.

Avoid These Traps

When making your Labanieh, keep these common pitfalls in mind to ensure success:

• Don’t overcook the garlic: Sauté just until fragrant to avoid bitterness.
• Watch the consistency: If it’s too thick, add more water until you reach your desired texture.
• Season gradually: Taste as you go to avoid over-salting.
• Serve chilled: This sauce is best enjoyed cold, so don’t skip the chilling step!

Make Ahead Like a Pro

For those busy days when you want to save time, here are a few tips for preparing your Labanieh in advance:

• Prep the garlic and cook the rice a day ahead and store them separately in the fridge.
• Mix the yogurt and water, then store in an airtight container until you’re ready to add the other ingredients.
• Labanieh can be made up to two days in advance. Just make sure to give it a good stir before serving.

Troubleshooting Q&A

Can I use non-dairy yogurt for this recipe?

Yes, you can use a non-dairy yogurt alternative such as coconut yogurt or almond yogurt. Just ensure it’s unsweetened and thick for the best results.

What can I do if my sauce is too runny?

If your Labanieh turns out too runny, you can whisk in a bit more cornstarch mixed with water to thicken it. Heat gently while stirring until it reaches your desired consistency.

How long does Labanieh last in the fridge?

Labanieh can be stored in an airtight container in the refrigerator for up to 5 days. Just give it a stir before serving again.

Can I freeze Labanieh?

While it’s not recommended to freeze Labanieh, you can store it in the fridge for several days. The texture may change upon thawing, so it’s best enjoyed fresh.

What to Make After This

Once you’ve mastered your Lebanese Garlic Yogurt Sauce Recipe (Labanieh), try pairing it with these delicious dishes:

• Lebanese Chicken Shawarma
• Mediterranean Grain Bowls
• Roasted Vegetable Quinoa Bowl
• Classic Hummus

Ready, Set, Cook

Now that you have all the information you need, it’s time to roll up your sleeves and start cooking! Your Lebanese Garlic Yogurt Sauce Recipe (Labanieh) is just a few steps away from becoming a staple in your kitchen. With its bright flavors and creamy texture, it will surely become a favorite among your family and friends. Enjoy the process, and happy cooking!

Lebanese Garlic Yogurt Sauce Recipe (Labanieh)

This Labanieh is a creamy, garlicky delight! Perfect as a dip or a sauce for grilled meats and veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Sauce

Cuisine: Lebanese

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 5 garlic cloves finely minced
• 4 cups whole milk yogurt
• 1 cup cold water
• 1/3 cup cornstarch
• 1 cup cooked short-grain rice
• 3 tablespoons chopped fresh mint
• Salt to taste

Equipment

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Garlic press or knife
• Serving bowl

Method

 

1. Start by finely mincing the garlic cloves. You can use a garlic press for this task, or simply chop them with a knife until they're finely diced.
2. In a medium saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1-2 minutes or until fragrant. Be careful not to burn it!
3. In a large mixing bowl, combine the whole milk yogurt and cold water. Stir well until smooth and creamy.
4. In a separate small bowl, mix the cornstarch with a few tablespoons of the yogurt mixture until dissolved. This will help to thicken your sauce.
5. Gradually add the garlic oil to the yogurt mixture while continuously stirring. Then, slowly add the cornstarch mixture. Continue to whisk until everything is well combined.
6. Stir in the cooked short-grain rice and chopped fresh mint. This adds texture and a burst of flavor to your Labanieh.
7. Finally, add salt to taste. Mix well and adjust the seasoning if necessary.
8. For the best flavor, let your Labanieh chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

• Yogurt can be substituted with Greek yogurt for a thicker consistency.
• Store Labanieh in an airtight container in the fridge for up to 5 days.
• For a flavor boost, add additional herbs like parsley or dill.