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<\/p>\nLaban Immo is one of the most memorable and satisfying meals, the kind that warms you to the soul. It is made with slowly cooked lamb or beef shanks and a generous amount of onions, all bathed in a rich, cooked-yogurt soup and served with rice and vermicelli.<\/p>\n
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With its tangy, pleasantly creamy taste, laban immo<\/strong> holds a special place on the Middle Eastern dining table, alongside beloved dishes such as kibbeh bil laban, shish barak, and kousa bil laban<\/strong>. These home-style dishes carry the stories and traditions of those who came before us. Recording and preserving these recipes is important\u2014not only for creating a lasting legacy for the people we love, but also for ensuring that these cherished recipes are never lost.<\/p>\n When fresh yogurt is cooked, its acidity becomes more pronounced. Adding meat broth and cooked onions helps balance the flavors of the yogurt, creating a rich and comforting sauce. Toward the end of cooking, tender lamb shanks are added to the yogurt, while a sprinkle of fried pine nuts provides a delightful contrasting crunch.<\/p>\n Served with rice and vermicelli, laban immo<\/strong> becomes a wonderfully comforting meal\u2014one that nourishes both body and soul.<\/p>\n Lamb shanks are the best option, but you can also use beef shanks or lamb shoulder on the bone.<\/p>\n Plain whole-milk yogurt<\/p>\n<\/li>\n Onions<\/p>\n<\/li>\n Lamb shanks, bone-in<\/p>\n<\/li>\n Cornstarch<\/p>\n<\/li>\n Pine nuts<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Butter or ghee<\/p>\n<\/li>\n<\/ul>\n Wash the meat under running water and drain well. Transfer it to a pot, add 8 cups of water, and bring to a boil over high heat. Skim off the scum that rises to the surface. Once the water reaches a boil, add the whole onions.<\/p>\n Cover the pot, reduce the heat to low, and simmer for 2 hours, or until the meat is fully cooked. Strain the broth and transfer the meat to a dish to cool. Once cool enough to handle, shred the meat.<\/p>\n Remove the cooked onions and blend them until smooth using a hand blender. Transfer the blended onions to a large pot.<\/p>\n Add 1\u00bd cups of the reserved meat broth. Stir in the yogurt and diluted cornstarch, then season with salt.<\/p>\n Cook the yogurt mixture over high heat, whisking continuously to prevent it from curdling. Once it reaches a boil, add the shredded meat. Reduce the heat to medium-low and let it simmer gently.<\/p>\n Meanwhile, melt the butter in a skillet over medium heat. Add the pine nuts and saut\u00e9, stirring constantly, until they turn golden brown.<\/p>\n Add the toasted pine nuts to the yogurt mixture and simmer for about 5 minutes over low heat.<\/p>\n Serve hot with rice and vermicelli.<\/p>\n Laban immo, which translates to \u201chis mother\u2019s milk,\u201d strikes a balance between being both light and filling. Essentially, it is a combination of tender, slow-cooked meat in a warm yogurt soup, served with rice and vermicelli\u2014a simple technique that results in complex flavors.<\/p>\n The most time-consuming part is slow-cooking the meat. Once that step is done, laban immo can be ready in just 30 minutes, alongside the rice. When my family smells this dish simmering on the stovetop, they know they\u2019re in for a treat!<\/p>\nWhat Makes Laban Immo So Special?<\/h2>\n
What kind of meat is used to make laban immo?<\/strong><\/h2>\n
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<\/p>\nIngredients Needed to Make Laban Immo<\/h3>\n
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<\/p>\nHow to Make Laban Immo<\/h1>\n
1. Cook the meat and whole onions<\/h3>\n
2. Mix the yogurt, blended onions, and meat broth<\/h3>\n
3. Cook the laban immo<\/h3>\n
4. Toast the pine nuts<\/h3>\n
5. Serve the laban immo<\/h3>\n
<\/p>\nMore Lebanese Yogurt-Based Dishes<\/h1>\n
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