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Leban Sauce

3 cups homemade yogurt or yogurt from the market
2 Tbsp 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 smooth. 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 saute the garlic first for slightly
more flavor. Serve over stuffed squash or any stuffed vegetable.

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