Labaneya

Name: Labaneya (Spinach Soup with Yoghourt)
Cuisine: Egyptian
Ingredients: Salt and black pepper; Salt and black pepper; 1 clove garlic, or more, crushed; 500 ml (¾ pint) yoghourt; ½ teaspoon turmeric (optional); 500 g (1 lb) silq (beet) or fresh spinach, or 250 g (8 oz) frozen leaf spinach; 500 g (1 lb) silq (beet) or fresh spinach, or 250 g (8 oz) frozen leaf spinach; 500 g (1 lb) silq (beet) or fresh spinach, or 250 g (8 oz) frozen leaf spinach; 500 g (1 lb) silq (beet) or fresh spinach, or 250 g (8 oz) frozen leaf spinach; 1 onion; About 2 tablespoons oil; 1 leek or 3–4 spring onions, finely chopped; 1 leek or 3–4 spring onions, finely chopped; 120 g (4 oz) rice

Spinach Soup with Yoghourt

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

An Egyptian soup traditionally made with the leaves of a plant of the spinach family called silq (beet); the French call it blette. The soup is equally delicious made with spinach, fresh if possible, but frozen leaf spinach will also do. (I often find silq in Greek stores.)

Ingredients

500 g (1 lb) silq (beet) or fresh spinach, or 250 g (

Africa
Egypt
Mediterranean
Vegetarian
Soup
Gluten-free

Method

Wash the beets or fresh spinach leaves in a bowlful of water. Drain and cut into large pieces or ribbons, but do not chop them.

Chop the onion and sauté in oil in a large saucepan until faintly coloured and soft. Add the spinach, stir and sauté gently. A finely chopped leek or a few spring onions will add a delicate flavour to the soup. Add them to the saucepan, together with the washed