📝 About This Recipe
Shorbat Laban is a cornerstone of Lebanese comfort food, celebrated for its luxurious, velvety texture and its unique balance of tangy yogurt and aromatic garlic. This traditional soup combines the cooling properties of fermented dairy with the warmth of sautéed dried mint, creating a restorative bowl that is both light and satisfying. Whether served as a soothing starter or a gentle main course, it represents the heart of Levantine hospitality in every spoonful.
🥗 Ingredients
The Yogurt Base
- 4 cups Full-fat Greek yogurt (plain, at room temperature for best stability)
- 2 cups Water or Chicken stock (use low-sodium if using stock)
- 1.5 tablespoons Cornstarch (dissolved in 2 tablespoons of cold water)
- 1 Egg (large, lightly beaten; helps stabilize the yogurt)
- 1 teaspoon Salt (adjust to taste)
The Grains and Aromatics
- 1/3 cup Short-grain white rice (Egyptian or Arborio work well)
- 4-5 pieces Garlic cloves (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 2 tablespoons Unsalted butter or Ghee (for the 'tadka' or sizzling finish)
- 1 tablespoon Extra virgin olive oil
Optional Toppings
- 2 tablespoons Pine nuts (toasted until golden)
- 1 handful Fresh mint leaves (for a pop of color)
- 1/2 teaspoon Pul Biber or Aleppo pepper (for a mild, fruity heat)
👨🍳 Instructions
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1
Rinse the short-grain rice under cold water until the water runs clear. In a small saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender and the water is absorbed.
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2
In a large, heavy-bottomed pot (off the heat), whisk together the yogurt, the beaten egg, and the cornstarch slurry until the mixture is perfectly smooth and no streaks remain.
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3
Slowly whisk in the 2 cups of water or chicken stock into the yogurt mixture until fully incorporated.
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4
Place the pot over medium heat. It is crucial to stir constantly in one direction using a wooden spoon or whisk to prevent the yogurt from curdling or 'breaking'.
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5
Continue stirring until the yogurt mixture reaches a gentle simmer. You will notice it thickening slightly and becoming glossy. This should take about 10-12 minutes.
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6
Once the yogurt is simmering, gently fold in the cooked rice. Reduce the heat to low and let the flavors meld for 5 minutes, stirring occasionally.
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7
While the soup simmers, prepare the 'Taklia' (garlic-mint sizzle). In a small skillet, melt the butter and olive oil over medium-low heat.
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8
Add the crushed garlic to the skillet. Sauté for about 1-2 minutes until fragrant and just beginning to turn a very pale golden—do not let it brown or it will turn bitter.
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9
Stir in the dried mint into the garlic butter and cook for just 30 seconds more until the aroma fills the kitchen.
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10
Immediately pour the hot garlic-mint mixture into the yogurt soup. It should sizzle beautifully upon contact.
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11
Taste the soup and add salt as needed. If the soup is too thick for your preference, you can thin it with a splash of warm water.
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12
Ladle the warm soup into bowls. Garnish with toasted pine nuts, a sprinkle of Aleppo pepper, and fresh mint leaves if desired.
💡 Chef's Tips
Always whisk the yogurt, egg, and cornstarch while cold to ensure a stable emulsion before heating. Stir the soup in one consistent direction; traditional wisdom says this prevents the yogurt from separating. Never let the yogurt reach a rolling, violent boil; a gentle simmer is all you need to cook the starch. If the soup curdles slightly, you can carefully use an immersion blender to smooth it back out, though the texture of the rice will change. For a deeper flavor, use a high-quality goat or sheep's milk yogurt if available.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or crispy pita chips for dipping. Pair with a side of Kibbeh (meat croquettes) for a traditional Lebanese feast. Accompany with a fresh Fattoush salad to provide a crisp, acidic contrast to the creamy soup. A glass of chilled Arak diluted with water is the traditional spirit pairing. For a vegetarian meal, serve alongside roasted cauliflower with tahini sauce.