Laban rayeb
Naturally soured raw milk, thick and tangy, drunk plain or with dates.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Milk left to sour and clot without a starter, a Bedouin practice that predates the industrial laban now sold in cartons.
Rayeb is a fermented & pickled from Saudi Arabia: naturally soured raw milk, thick and tangy, drunk plain or with dates. Milk left to sour and clot without a starter, a Bedouin practice that predates the industrial laban now sold in cartons.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
No reviews yet.
Cooked this? Say how it went — yours will be the first.
Sobiathick sweet milky drink of rice or coconut, served very colddrinkCamel milkfresh camel milk drunk warm, slightly salty, in the desert south