Labaneya (Spinach and Yogurt Soup)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
  • Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
  • Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
  • Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously.
  • Persian Jews use dill instead of the mint.
  • For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.
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