Labaneya

Preparation

1. Step 1

   Wash and drain the fresh spinach.

   Step 2

   Sauté the onion in the oil in a large saucepan until soft and lightly colored. Add the spinach and put the lid on. Fresh spinach will crumple into a soft mass in a few moments. Cut the cooked fresh or defrosted frozen spinach up coarsely in the pan with a pointed knife.

   Step 3

   Add the scallions and the rice and pour in 4 1/2 cups water. Add turmeric, if you like—it will give the soup a pale-yellow tinge and a faint tangy taste.

   Step 4

   Season with salt and pepper, and simmer gently for about 18 minutes, until the rice is cooked. It should not be allowed to get too soft or mushy.

   Step 5

   Beat the yogurt with the garlic and pour into the soup, beating vigorously. Heat through, but do not let the soup boil, or the yogurt will curdle.