Labenya

Labenya Recipe - Delicious Vegetarian Dish with Spinach and Yogurt

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Labenya is a traditional Middle Eastern dish that is both hearty and nutritious. This creamy spinach and rice soup is a comforting meal that is perfect for a cold winter day.

History

Labenya has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Lebanon and Syria, where it was traditionally made with yogurt, spinach, and rice. Over time, variations of the recipe have emerged, with different regions adding their own unique twist to the dish.

Ingredients

1 white onion, sliced
2 lb (907 g) spinach, washed and torn into strips
0.5 cup rice
2 cup plain yogurt
3 cloves garlic, crushed
3 tbsp oil
1 qt (946 ml) warm water
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat oil in a large pan and cook the onion until it becomes soft.
Add the spinach to the pan and cook gently with the onion for approximately 10 minutes.
Include the rice in the pan.
Stir the rice into the onion and spinach, then gradually pour in the water and add salt and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Remove the pan from the heat.
Transfer the yogurt into a bowl and beat it with the crushed garlic.
Spoon the yogurt mixture into the soup and stir well.
Return the pan to low heat and cook gently until the soup is warmed through.

Variations

Add cooked chicken or lamb for a heartier meal.
Use different greens like kale or Swiss chard instead of spinach.
Experiment with different spices like cumin or coriander for added flavor.

Cooking Tips & Tricks

Be sure to wash the spinach thoroughly to remove any dirt or grit.

- For a creamier texture, you can blend the soup with an immersion blender before adding the yogurt mixture.

- Adjust the seasoning to taste, adding more salt and pepper if needed.

Serving Suggestions

Serve Labenya hot with a side of pita bread or a fresh salad.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Stir the yogurt mixture into the soup off the heat to prevent curdling.

Ingredient Substitutions

You can use Greek yogurt instead of plain yogurt for a thicker consistency.

- Brown rice can be used instead of white rice for added fiber.

Make Ahead Tips

Labenya can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a dollop of yogurt, a sprinkle of paprika, and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Labenya pairs well with a crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Labenya contains approximately 200 calories.

Carbohydrates

Labenya is a good source of carbohydrates, with approximately 25 grams per serving.

Fats

This dish is relatively low in fat, with only 8 grams per serving.

Proteins

Labenya provides a moderate amount of protein, with around 10 grams per serving.

Vitamins and minerals

Spinach is rich in vitamins A, C, and K, as well as minerals like iron and calcium. Yogurt is a good source of calcium and probiotics.

Alergens

This recipe contains dairy (yogurt) and gluten (from the rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Labenya is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Labenya is a delicious and nutritious Middle Eastern soup that is perfect for a cozy night in. With its creamy texture and flavorful ingredients, it is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Labenya. It was a hot summer day, and I had just finished helping my mother with the laundry. As I sat down to rest, my grandmother approached me with a piece of paper in her hand.

"Here, my dear," she said, her eyes twinkling with excitement. "I want you to help me make this recipe for Labenya. It's a traditional dish from my hometown, and I think you'll love it."

I looked at the paper in awe, taking in the handwritten instructions and the list of ingredients. I had never heard of Labenya before, but I was eager to learn how to make it.

My grandmother and I spent the rest of the afternoon in the kitchen, gathering the ingredients and following the steps of the recipe. As we worked side by side, she shared stories of her childhood and the memories she had of making Labenya with her own mother.

"It's a simple dish, but it holds a special place in my heart," she explained as we stirred the creamy mixture on the stove. "The secret is to use fresh ingredients and to cook it slowly, allowing the flavors to meld together perfectly."

I watched in awe as my grandmother expertly seasoned the dish, tasting it occasionally to adjust the flavors. She had a keen sense of taste and instinctively knew just how much salt or pepper to add to make the dish taste perfect.

As the aroma of the Labenya filled the kitchen, I couldn't wait to taste it. When it was finally ready, my grandmother served me a steaming bowl of the creamy, savory dish with a side of fresh bread.

I took a bite, savoring the rich flavors and the comforting warmth of the dish. It was unlike anything I had ever tasted before – a perfect balance of creamy, tangy, and savory notes that danced on my tongue.

From that moment on, Labenya became a staple in our household. My grandmother would make it for special occasions, and sometimes just because she knew it was my favorite. I would help her in the kitchen, learning the recipe by heart and watching her every move with admiration.

Over the years, I have made Labenya countless times, each time remembering that hot summer day when my grandmother first introduced me to the recipe. I have added my own twist to it, experimenting with different spices and ingredients to make it my own.

But no matter how many times I make it, the taste of Labenya always takes me back to that moment in the kitchen with my grandmother – a moment of wonder, love, and shared tradition that I will always cherish.