Hey friends! Today, I’m sharing a delicious, comforting dish called Laban Immo (or as I call it, Shakriyeh!). No matter what you call it, if you’ve tasted it, you know it’s warm, creamy, and absolutely delicious. This dish is a cozy yogurt-based stew with tender beef, flavored with garlic and mint, making it perfect for a chilly day. It’s easy to make and pairs wonderfully with rice. Let’s get started!
Method
Cooking the Beef
Begin by placing the beef cubes into a large pot, then pour in 4 cups of water and add 1 tablespoon of salt. Turn the stove to medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium and allow the beef to simmer uncovered for about 45 minutes. During this time, the water will slowly evaporate, making the beef deliciously tender and flavorful. You’ll know it’s ready when most of the water has evaporated. Once done, slightly shred the beef with a fork this makes the meat extra tender and easier to eat!
Preparing the Yogurt Mixture
While the beef cooks, take a separate medium-sized pot and whisk together the yogurt, egg, cornstarch, and minced garlic until the mixture is smooth and creamy. The cornstarch and egg help prevent the yogurt from curdling and ensure it stays rich and velvety.
Place this yogurt mixture onto the stove over medium-high heat, stirring consistently with a whisk. This constant stirring helps to prevent the yogurt from separating or sticking to the pot. Keep whisking gently until the mixture just begins to bubble and reaches a gentle boil.
Combining Everything
Once your yogurt mixture starts to bubble, turn the heat down to low. Gently add the shredded beef, sliced onions, dried mint (or cilantro), and the optional bouillon cube into the yogurt mixture. Stir slowly and carefully to combine everything. Allow this mixture to simmer gently for another 10-15 minutes. During this simmering time, the onions will become soft, and all the flavors will blend beautifully. Make sure to taste the stew at this point and adjust the salt if necessary.
Serve and Enjoy!
Your creamy and delicious Laban Immo is now ready! I recommend serving this warm yogurt stew over steamed white or basmati rice. The creamy yogurt sauce, soft onions, and tender beef combine perfectly, making each bite a comforting delight. Enjoy!
Necessary Tools
- Large pot for cooking the beef
- Medium pot for the yogurt mixture
- Whisk for mixing the yogurt
- Wooden spoon for stirring
- Knife and cutting board for prepping ingredients
- Ladle for serving
Laban Immo Recipe
Cuisine: LevantineDifficulty: Easy6
servings15
minutes1
hour1
hour15
minutesIngredients
1/2 kg stewing beef (chuck), cut into 1” cubes
4 cups water
1 tbsp salt
1 kg plain yogurt
2 tbsp cornstarch
1/2 cup water
1 egg
2 minced garlic cloves
1 tbsp dried mint or chopped cilantro
1 onion, thinly sliced
Optional: 1 chicken/beef bouillon cube
Directions
- Cooking the Beef: Start by placing the beef cubes into a large pot. Add 4 cups of water and 1 tablespoon of salt, then bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and let the beef simmer uncovered for about 45 minutes. During this time, the water will slowly evaporate, leaving the beef tender and flavorful. You’ll know the beef is ready when the water is almost completely gone. At this point, use a fork to slightly shred the beef this trick makes it extra tender and easier to eat!
- Preparing the Yogurt Mixture: In a separate medium pot, whisk together the plain yogurt, egg, cornstarch, and garlic until everything is well combined. The cornstarch helps prevent the yogurt from curdling, while the egg adds richness to the dish.
Place the pot on the stove over medium-high heat and stir continuously with a whisk. It’s important to keep stirring so that the yogurt mixture doesn’t stick to the bottom of the pot or separate. Keep whisking until the mixture reaches a gentle boil this is the key to achieving that perfect, creamy texture! - Combining Everything: Once the yogurt mixture reaches a boil, turn the heat to low. Now, add the cooked beef, sliced onions, dried mint (or cilantro), and bouillon cube (if using). Stir everything together gently, letting the flavors blend. Take a quick taste and adjust the salt if needed. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the onions become soft and all the flavors meld beautifully.
- Serve and Enjoy: Laban Immo is best served warm over fluffy rice. The creamy, garlicky yogurt sauce combined with the tender beef makes for an incredible, comforting meal. Grab a bowl, spoon some over your rice, and enjoy every bite!
Notes
- Stir the yogurt mixture constantly while cooking to prevent curdling. If you stop stirring, the heat may cause the yogurt to separate.
- Simmer on low heat after adding the beef to prevent the yogurt sauce from thickening too much.
- Taste before adding extra salt, especially if you use a bouillon cube, as it already contains salt.
- Shred the beef slightly after cooking it makes the texture softer and blends well with the creamy sauce.
Serving Suggestions
- Serve over white or basmati rice for a complete meal.
- Add a side of fresh pita bread to scoop up the sauce.
- Garnish with extra dried mint or toasted pine nuts for added texture.
- Pair with a fresh cucumber and tomato salad to brighten up the dish.
Fun Fact
Did you know that Laban Immo (Shakriyeh) is a traditional Middle Eastern dish that has been enjoyed for generations? The word “Laban” means yogurt in Arabic, and yogurt-based stews have been a staple in Middle Eastern cuisine for centuries. It’s a dish that brings families together at the table!
Conclusion
I hope you enjoy making this delicious, comforting Laban Immo! Whether you call it Shakriyeh or another name, one thing is for sure it’s an amazing dish full of flavor, warmth, and tradition. Serve it with rice, share it with loved ones, and let me know how you like it. Happy cooking!
