Laban Immo, Meat Shanks in Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option and chickpeas are budget-friendly.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are lower in calories and walnuts are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

Transfer the meat shanks to a pot and add 8 cups of water and cook on high heat.

Spoon the scum as it appears on top.

Once it reaches a boiling point, add the whole onions.

Cover the pot, reduce heat to low and simmer for 2 hours until the meat is fully cooked.

Remove the meat to a dish to cool down and shred into small pieces.

Remove the cooked onions with a slotted spoon and strain the broth.

Use 1.5 cups of the meat broth.

Mix together the whole onions and the meat broth and blend using a hand blender.

Dilute corn starch and water, mix well to homogenize, then add the onion broth and yogurt.

Whisk well to homogenize the mix, then add the diluted cornstarch.

Cook over high heat, whisking continuously until boiling.

Add the cooked shredded meat and simmer over medium low heat for 7 to 8 minutes.

Melt butter in a skillet over medium heat and sauté the pine nuts until golden.

Transfer the pine nuts to the yogurt mixture and simmer for about 5 more minutes over low heat.

Heat oil or ghee in a pot over medium heat and add the vermicelli, sautéing until brown.

Add water and bring to a boil, then stir in rinsed and drained rice.

Leave it to boil for 2-3 minutes, then reduce heat to low, cover, and leave for about 25 minutes.

Fluff the rice with a fork and serve with the yogurt mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens