Baltic Maid

Labaneya – Egyptian Yogurt and Spinach Soup

Posted on | July 24, 2011 | No Comments

I admit warm soups might not be everyone’s thing on a hot summer day; and today was a really hot day here in California.  This soup mixed with yogurt though is different.  It is a lovely light meal.  Served warm rather than hot it was just perfect for a hot summer day.


  • olive oil
  • 1 onion, sliced
  • about 500 g / 1 lb spinach
  • 1 liter / 1 quart vegetable or chicken broth
  • 110 g / 1/2 cup uncooked rice
  • 440 g / 2 cups yogurt
  • 3 garlic cloves, crushed or grated
  • salt, pepper to taste
  • fresh mint


In a large pan, heat a little olive oil.  Fry the onion until translucent and soft.

In the meantime, rinse the spinach.  Tear the spinach into strips, or cut it into strips with kitchen scissors.  Then add the spinach to the onions, and cook on low heat for about 5 to 10 minutes.

Add the rice and stir everything.  Add the broth, and season with salt and pepper.  Let the soup simmer until the rice is done.  Take the pan off the heat.

In a bowl, slightly beat or whisk the yogurt.  Add the garlic and mix again.  Add the yogurt to the spinach and mix well.

Warm up the soup on the stove but do not boil.  The yogurt will curdle if the soup is brought to a boil.  Season to taste with salt and pepper.

For a little extra taste, sprinkle some chopped fresh mint on top.

Guten Appetit!

Source: slightly adapted from “The World in your Kitchen” by Troth Wells


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