Smoked Laban

My husbands grandmother is in town as of now and like most older people she is very set in her own ways of what she likes to eat. She lives in the Southern region of Saudi Arabia where they eat very simple foods such as fruits, aseeda, dates and drinks like laban. We went to a local Yemeni restaurant that has the same old traditional foods that she likes and bought her a few things. One drink that we bought for her was smoked laban. A southern favorite here in Saudi. The smoked laban was amazing so smooth with the perfect smokiness. I fell in love right away with the drink and asked my mother in law how to make it, the how to was quite easy so I knew I had to share it.

The laban is smoked using an Arabic coal that is used for bukhoor or the shisha. This is the same coal used in smoking food as I have previously showed you. I prefer to buy the smokeless coals. You can order these online or visit a Middle Eastern store to buy a box. They are pretty cheap. You can use as much as you would like to make in the below recipes its really up to you. You need to have everything ready to make the smoked laban because you will need to work fast.

Laban (also called butter and sour milk)
1 coal
1 teaspoon flour
1 jar

1. Place flour on top of the hot coal. Hold jar upside down over jar and fill with smoke and quickly place the lid on top. Pour laban very quickly into jar and place lid on top again. Allow to sit for a few hours at least.

*udpate: I left it in the fridge for two days. I was curious if it really would taste smokey since only a but of smoke was in the jar. Amazingly it was the exact replica of the stuff we bought and was super smooth and smokey.

6 Responses to Smoked Laban

  • And I can say I learned something new today. Interesting but I for the life of me cannot drink laban on its own. :( In Morocco they have it with barley grits and eewww I just can’t. lol

  • Oh man I love laban bc in the South we grew up drinking buttermilk so its nothing new to me. My mil said they also smoke this with basil now I do not think I would like that.

    Back home we actually crumble cornbread in it and eat it with a spoon.

  • Ok, so you would like the barley grits and couscous with it as well, couscous taste a bit like corn to me and they eat cooked steamed couscous with it.

  • Yea I guess I would my mil said they also do that in the south.

  • Yeah I think they do because I seen them served like that at a couple hotels during Ramadan.

  • Hmm, now I want to try it :)

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