Labaneya (Spinach and Yogurt Soup)

Ingredients

• 1 lb spinach
• 1 onion, choped
• 2 tablespoons olive oil
• 1-2 garlic cloves, crushed
• 5 cups water or stock
• 4 scallions, finely chopped
• 1/2 cup rice
• salt and pepper
• 2 cups yogurt, lightly beaten
• 2 teaspoons mint, dried

Directions

1. 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. 2

   Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.

3. 3

   Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).

4. 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. 5

   Persian Jews use dill instead of the mint.

6. 6

   For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.