“Shmameet b laban” (شماميط باللبن) is a rural dish consisting of eggs cooked in goat yogurt and served with rice on the side. The recipe is prepared in Lebanon, Syria, Egypt and other Arabic countries as well. It can be cooked with or without meat but the vegetarian version is more common.
“Shmameet b laban” is a rich and consistent meal, part of our Lebanese culinary heritage.
Total Servings: 4
Ingredients:
1 kg of goat yogurt (laban)
1/2 cup of butter
1/2 cup of water
10 eggs
1 tbsp of flour
2 large onions
1 tsp of salt
1 tsp of white pepper
1 tbsp of cornstarch
Preparation steps
- Cut the onions into slices. Saute the onions in a saucepan with the butter on medium fire until browned
- In a small bowl, mix the water with flour then add them to the onions. Cook on a medium fire until the mixture thickens
- Add salt and white pepper to the mixture and stir well
- In a separate bowl, add the cornstarch to the cold yogurt and stir until the starch dissolves. The starch will keep the yogurt from curdling
- Slowly add the yogurt to the mixture and stir continuously until the mixture is homogeneous and it slightly boils
- Break the eggs one after the other, slowly on the surface of the yogurt and leave for about ten minutes without stirring allowing the eggs to cook without breaking
- When the eggs are cooked, the “shmameet” are ready to be served hot with rice on the side