Labaneya (Spinach and Yogurt Soup) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe from a dear friend's mother - one HECK of a Jewish cook! Very different and distinct. Wonderful!!! Ingredients:
1 lb spinach |
1 onion, choped |
2 tablespoons olive oil |
1 -2 garlic clove, crushed |
5 cups water or 5 cups stock |
4 scallions, finely chopped |
1/2 cup rice |
salt and pepper |
2 cups yogurt, lightly beaten |
2 teaspoons mint, dried |
Directions:
1. Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
2. Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
3. Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
4. 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.
5. Persian Jews use dill instead of the mint.
6. For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.
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