Leban Sauce 3 cups homemade yogurt or yogurt from the market 2 Tbs. cornstarch 1 large clove garlic, peeled and crushed salt to taste Heat the yogurt in a 2-quart saucepan over low flame, always stirring in the same direction, using a wire whisk, until smoooth. Keep stirring for 5 minutes or more. Place a couple of tablespoons of the yogurt in a glass, and dissolve 2 tablespoons of cornstarch in it. Add the mixture back to the yogurt. Keep stirring. Add the garlic and salt to taste. You may sauté the garlic first for slightly more flavor. Serve over stuffed squash or any stuffed vegetable. From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith middle eastern recipe index christina m k al-sudairy buy the book!