Labenaya

Labenaya Recipe - Vegetarian Arabian Dish with Spinach, Leeks, and Yoghurt

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Lagua de Choclo is a traditional Chilean dish that is hearty, comforting, and full of flavor. This dish is made with beef, corn, potatoes, and other vegetables, creating a delicious and satisfying meal that is perfect for any occasion.

History

Lagua de Choclo has been a staple in Chilean cuisine for centuries. It is believed to have originated from the indigenous Mapuche people, who used corn as a primary ingredient in many of their dishes. Over time, the recipe has evolved to include other ingredients such as beef and potatoes, creating a rich and flavorful stew that is loved by many.

Ingredients

450 g (1 lb) shredded spinach leaves
2 finely chopped leeks
200 g (7 oz) Greek yoghurt
100 g (4 oz) long-grain rice
1 tbsp olive oil
1 finely chopped large onion
1 finely chopped clove of garlic
pinch of turmeric
600 ml (1 pt) vegetable stock
pinch of black pepper
1 level tablespoon salt

How to prepare

In a large bowl, combine the yoghurt, garlic, and turmeric.
Set it aside for later use.
Heat the oil in a large saucepan over medium heat, then add the chopped onion and fry until it turns slightly brown.
Add the rice, leeks, and spinach.
Stir for a few minutes or until the spinach wilts.
Next, pour in the vegetable stock and season with salt and pepper.
Cover the saucepan and let it boil for 5 minutes, then reduce the heat and simmer for 20 minutes.
Remove the soup from the heat and mix in the yoghurt mixture.

Variations

Add diced carrots or peas for extra vegetables.
Use chicken or pork instead of beef for a different flavor.

Cooking Tips & Tricks

Be sure to simmer the meat with the onion and turnip for at least 1 hour to allow the flavors to develop.

- Gradually add the ground corn to the stew to prevent it from becoming too thick.

- Stir the stew constantly while it boils to ensure a creamy consistency.

Serving Suggestions

Serve Lagua de Choclo hot with a side of crusty bread or rice for a complete meal.

Cooking Techniques

Boil the meat with the onion and turnip to create a flavorful broth.

- Gradually add the ground corn to the stew to thicken it.

Ingredient Substitutions

Use frozen corn kernels if fresh corn is not available.

- Substitute beef with chicken or pork for a different protein option.

Make Ahead Tips

Lagua de Choclo can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Lagua de Choclo with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Pair Lagua de Choclo with a glass of Chilean red wine for a complete dining experience.

Storage and Reheating Instructions

Store leftover Lagua de Choclo in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 350

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 12g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Vitamins and Minerals: Lagua de Choclo is rich in vitamin C, vitamin A, iron, and potassium.

Alergens

Allergens: This recipe contains beef.

Summary

Lagua de Choclo is a well-balanced meal that provides a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Lagua de Choclo is a delicious and nutritious Chilean stew that is perfect for any occasion. With its hearty ingredients and rich flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Labenaya. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a wise woman, with a wealth of knowledge when it came to preparing delicious meals for our family.

One day, as we were gathered in her cozy kitchen, my grandmother pulled out an old, worn recipe book from her shelf. It was filled with handwritten notes and splatters of ingredients from years of use. As she flipped through the pages, she came across a recipe that caught her eye. Labenaya, a traditional dish that she had learned to make from her own mother.

I watched intently as she read through the ingredients and instructions, her hands moving with practiced ease. She explained to me that Labenaya was a dish that originated in her homeland, a place far away that I had only heard stories about.

The recipe called for simple ingredients - yogurt, garlic, mint, and salt. But it was the method of preparation that intrigued me the most. My grandmother explained that the key to making Labenaya was in the process of straining the yogurt to remove excess liquid, leaving behind a thick, creamy consistency.

She showed me how to line a colander with cheesecloth and pour the yogurt mixture into it, allowing it to sit and drain for several hours. As the liquid dripped away, the yogurt transformed into a rich, velvety texture that would be the base of our dish.

Next, she demonstrated how to finely chop the garlic and mint, blending them together with a pinch of salt to create a fragrant seasoning for the Labenaya. The sharp aroma of the garlic filled the air, mingling with the cool, tangy scent of the yogurt.

Once the yogurt had reached the desired consistency, my grandmother mixed in the garlic and mint mixture, stirring it gently to combine the flavors. She then spooned the Labenaya into a serving dish, garnishing it with a sprinkle of fresh mint leaves for an extra burst of flavor.

As we sat down to enjoy our meal, I took my first taste of Labenaya. The creamy texture of the yogurt paired perfectly with the sharpness of the garlic and the freshness of the mint. It was a dish unlike any I had ever tried before, and I savored each bite, feeling a sense of pride in having helped to create it.

From that day on, Labenaya became a staple in our family meals. My grandmother would often make it for special occasions, or simply as a comforting dish to warm us on cold winter nights. And as I grew older, I would carry on the tradition, making Labenaya for my own children and grandchildren, passing down the recipe and the memories that came with it.

I am grateful to my grandmother for teaching me the art of cooking, and for introducing me to the wonders of Labenaya. It is a dish that will always hold a special place in my heart, a reminder of the bond between generations and the joy that comes from sharing a meal with loved ones. And as I continue to cook and create in my own kitchen, I know that the legacy of Labenaya will live on, bringing comfort and nourishment to all who taste its delicious flavors.