Ujja Ma Laban
Dive into the rich, tangy flavors of **Ujja Ma Laban**, a beloved Middle Eastern comfort dish that pairs perfectly poached eggs with a velvety yogurt sauce. This recipe combines creamy plain yogurt infused with garlic and dried mint, creating a balance of earthy and aromatic notes. The eggs are delicately cooked in the simmering yogurt, ensuring a luscious texture and depth of flavor. Highlighted with a drizzle of fragrant olive oil and mint, and optionally garnished with paprika and black pepper, this dish is both simple and exquisite. Ready in just 30 minutes, Ujja Ma Laban is best served warm alongside fresh flatbread to soak up every last bite of its delicious, tangy sauce. Perfect for a cozy breakfast, brunch, or light dinner, this recipe offers a delightful taste of traditional Middle Eastern cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Plain yogurt
- 4 large Eggs
- 2 cloves Garlic
- 1 teaspoon Salt
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 2 tablespoons Olive oil
- 1 teaspoon Dried mint
- 0.5 teaspoon Paprika (optional, for garnish)
- 0.5 teaspoon Black pepper (optional, for garnish)
Instructions
In a medium bowl, whisk together the yogurt, salt, and cornstarch until smooth.
Crush or grate the garlic cloves and add them to the yogurt mixture. Set aside.
In a medium saucepan, pour the yogurt mixture and place over medium heat. Continuously stir to prevent the yogurt from curdling as it warms up.
Gradually add the 1/4 cup of water to thin the yogurt sauce slightly while stirring. Bring the mixture to a gentle simmer.
Crack the eggs one at a time into a small bowl or cup, then gently slide each egg into the simmering yogurt sauce. Ensure they do not overlap.
Cover the pan with a lid and let the eggs poach in the yogurt sauce for about 8-10 minutes, or until the whites are set and the yolks are cooked to your preference.
In a small skillet, heat the olive oil over low heat and add the dried mint. Fry the mint for about 30 seconds until fragrant but not burned.
Drizzle the fried mint and olive oil mixture over the yogurt and eggs.
Optional: Sprinkle paprika and black pepper over the dish for added flavor and garnish.
Serve warm with fresh flatbread for dipping.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 35.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1034 mg | 80% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
