Cooking Arabic Food Yoghurt-Based Cooking

What you'll learn
Students will become familiar with dishes cooked in yogurt in Arab cuisine
Requirements
Some basic cooking skills and knowledge is required
Description
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.
Overview
Section 1: Introduction
Lecture 1 Different Forms of Yoghurt
Lecture 2 Dry Yoghurt Creation
Lecture 3 What is Kishkeh
Section 2: Uncooked Yogurt
Lecture 4 Macarona w Laban (Macaroni Yogurt)
Lecture 5 Plain Fetteh
Lecture 6 Khlaat
Lecture 7 Green Kishkeh
Lecture 8 Fettet Makdoos
Section 3: Cooked Yogurt
Lecture 9 Yoghurt Cooking Process
Lecture 10 Shakriyeh
Lecture 11 Sheikh al mihshee (King of stuffings)
Lecture 12 Shish barak
Lecture 13 Basha w asakro (Basha and his soldiers)
Lecture 14 Kibbeh bil labaniyeh
Lecture 15 Kishkeh
This course targets chefs, cooks, cooking enthusiasts, Arabic food lovers and students of life

Homepage

https://www.udemy.com/course/cookingyogurt/

Cooking Arabic Food Yoghurt-Based Cooking Fast Download
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