Last updated 10/2020 MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz Language: English | Size: 779.77 MB | Duration: 0h 36m A guide through the preparation and use of yogurt in Arab cuisine
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
