Tuesday, July 26, 2011

Labaneya (Egyptian Yogurt and Spinach Soup)

Labaneya (Egyptian Yogurt and Spinach Soup)
from Baltic Maid

1 tsp. olive oil
1 onion, minced
1 - 12 oz. bag spinach
4 cups broth
1/2 cup uncooked rice
2 cups yogurt
3 cloves garlic, minced

1. Heat olive oil in large skillet, and saute onion until soft. Then, add spinach and cook until spinach is completely wilted.
2. Transfer cooked spinach/onion into a pot, and add broth and uncooked rice. Cook on medium-high for about 20 minutes, until rice is cooked.
3. Turn heat down to low, and whisk in yogurt and raw garlic. Heat soup until desired temperature, making sure not to boil.
4. (optional) Add salt and pepper to taste, garnish with mint.


  1. Very very good. Makes a wonderful first course, or with grilled cheese bread, tasty main dish.

  2. I hope you liked it. I love this soup. Great blog, by the way.