Raib with Red Berries and Vanilla

 One of the things that surprised me when we moved to Morocco was how much yogurt people ate. Go to a gro-    cery store and you’ll find case after case of different brands and varieties of yogurt. Raib is a Moroccan version of yogurt that is made at home (but also sold in stores). It is not as thick as Greek yogurt and is served plain, sweet- ened or with a flavored syrup on top. We instead chose to make it a more natural dish.

 نتيجة بحث الصور عن Raib


        1 liter of whole milk

        4-6oz vanilla whole fat yogurt

        1-2 teaspoon Sugar to taste (optional)

        Glass or ceramic ramekins with oven safe covers or aluminum foil




        2 cups mixed red berries (raspberries, cherries, strawberries – whichever you like)

        Squeeze of lemon juice

        1 tablespoon sugar

        ¼ cup water



        Preheat oven to 220F.

        Boil 3/4 liter of milk and sugar (optional) in a pan on the stovetop.

Once milk begins to boil turn off heat.

        Mix the remaining 1/4 liter of milk with the yogurt in a large bowl.

        Slowly whisk the warmed milk into the yogurt/milk mixture.

        Do this slowly so it doesn’t curdle.

        Pour the liquid evenly between the ramekins. (Tip: place ramekins in a large, lipped pan to keep together and avoid sliding around the oven).

        Place ramekins into the oven, close the door and turn off the heat.

Keep in the oven until it is cold.

        Cover the ramekins and turn the oven onto the lowest setting possible and leave for 2-3 hours until they are set.

        Move ramekins to the refrigerator until cold and serve.

 نتيجة بحث الصور عن Raib



In a pan on the stove top add the berries, water, juice and sugar. Cook on low heat until the liquid in the pan reduces to half the amount you start- ed with. Don’t be surprised if there is more liquid after the fruit begins    to soften, Just continue to cook until a syrup forms. Serve warm or cool  your choice!

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