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Labaneya

This is one of my favorite soups from Egypt.

Recipe information

  • Yield

    serves 6

Ingredients

1 pound fresh spinach or frozen leaf spinach, defrosted
1 onion, chopped
About 2 tablespoons sunflower oil
3 or 4 scallions, finely chopped
1/3 cup rice
1/4 teaspoon turmeric (optional)
Salt and pepper
2 1/4 cups plain whole-milk yogurt
1 or 2 cloves garlic, crushed

Preparation

  1. Step 1

    Wash and drain the fresh spinach.

    Step 2

    Sauté the onion in the oil in a large saucepan until soft and lightly colored. Add the spinach and put the lid on. Fresh spinach will crumple into a soft mass in a few moments. Cut the cooked fresh or defrosted frozen spinach up coarsely in the pan with a pointed knife.

    Step 3

    Add the scallions and the rice and pour in 4 1/2 cups water. Add turmeric, if you like—it will give the soup a pale-yellow tinge and a faint tangy taste.

    Step 4

    Season with salt and pepper, and simmer gently for about 18 minutes, until the rice is cooked. It should not be allowed to get too soft or mushy.

    Step 5

    Beat the yogurt with the garlic and pour into the soup, beating vigorously. Heat through, but do not let the soup boil, or the yogurt will curdle.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSoupSoup/StewEgyptianNorth AfricanAfricanSpinachLeafy GreensVegetableRiceRice & GrainsYogurtDairyMainDinnerGluten FreeNut FreeVegetarianEasyQuickWeeknight MealsSimmerRamadanCookbooks
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