The use of yogurt/yoghurt in Arab cuisine is pronounced. The Levantines and African Arabs call it ‘laban’ and the Gulf Arabs call it ‘robe.’ There is no denying it’s integral space in the Arab kitchen. It can also be used in multiple ways: it can be dried, cooked, watered-down or baked. This course will guide you through several procedures in how to prepare yogurt for several dishes across Arabia – from Basha and his soldiers (kibbeh and dumpling yogurt stew), to labneh (dried breakfast yoghurt dip), to fetteh (soaked bread in yogurt). By the end of this course, you will feel confident feeding your guests (and yourself) some delicious Arab meals of the most sophisticated preparation skills. Don’t forget to check out the entire “Cooking Arabic Food” series for all your Arabian meal needs.