📝 About This Recipe
This exquisite soup is a sophisticated take on traditional Levantine yogurt broths, utilizing the concentrated creaminess of labneh for an unparalleled velvety texture. It balances the bright, fermented tang of the dairy with the cooling aroma of dried mint and the earthy bite of toasted garlic. A comforting yet elegant dish, it serves as a cooling balm in the summer or a soul-warming elixir during the colder months.
🥗 Ingredients
The Soup Base
- 2 cups Labneh (full-fat, at room temperature)
- 4 cups Vegetable or Chicken Stock (low-sodium, high quality)
- 1/3 cup Basmati Rice (rinsed until water runs clear)
- 1 large Egg Yolk (acts as a stabilizer to prevent curdling)
- 1 tablespoon Cornstarch (dissolved in 2 tablespoons of cold water)
- 1 small Yellow Onion (very finely grated)
- 1 teaspoon Sea Salt (adjust to taste)
The Mint & Garlic Tempering (Na'na Da'a)
- 3 tablespoons Unsalted Butter (or high-quality Ghee)
- 1 tablespoon Extra Virgin Olive Oil (prevents butter from burning)
- 4 pieces Garlic Cloves (minced into a paste)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a subtle, fruity heat)
Garnish & Finish
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 teaspoon Lemon Zest (for a final bright pop)
👨🍳 Instructions
-
1
In a large, heavy-bottomed pot, combine the stock and the rinsed basmati rice. Bring to a gentle boil over medium-high heat.
-
2
Reduce the heat to low, cover, and simmer the rice for 12-15 minutes until it is very soft and has released its starches into the liquid.
-
3
While the rice simmers, prepare the labneh base. In a medium bowl, whisk the room-temperature labneh, egg yolk, and cornstarch slurry until perfectly smooth and lump-free.
-
4
Temper the labneh: Slowly ladle one cup of the hot rice broth into the labneh mixture, whisking constantly. This prevents the labneh from curdling when added to the pot.
-
5
Gradually pour the tempered labneh mixture back into the main pot with the rice and remaining stock, whisking continuously to incorporate.
-
6
Add the finely grated onion and salt. Maintain the heat at a low simmer; do not let the soup reach a rolling boil, as high heat can break the emulsion.
-
7
Cook for another 5-7 minutes, stirring frequently with a wooden spoon, until the soup thickens slightly to the consistency of heavy cream.
-
8
In a small skillet over medium heat, melt the butter and olive oil until foaming.
-
9
Add the minced garlic to the skillet and sauté for 1 minute until fragrant and just beginning to turn golden (do not brown heavily).
-
10
Stir in the dried mint and Aleppo pepper. Fry for only 30 seconds until the mint smells toasted and the butter turns a vibrant green-gold.
-
11
Immediately pour half of the sizzling mint-garlic butter into the soup pot and stir gently.
-
12
Ladle the soup into warm bowls. Drizzle the remaining mint butter over each portion, creating a beautiful marbled effect.
-
13
Top with toasted pine nuts, fresh mint leaves, and a pinch of lemon zest before serving immediately.
💡 Chef's Tips
Always use room temperature labneh and temper it with hot broth to ensure a silky, non-curdled texture. Do not skip the egg yolk or cornstarch; they act as essential stabilizers for the fermented dairy. Use dried mint for the tempering oil rather than fresh, as dried mint provides a more concentrated, earthy flavor profile that doesn't turn bitter when fried. If the soup becomes too thick upon standing, thin it out with a splash of warm water or stock. For an extra smooth texture, you can briefly pulse the soup with an immersion blender before adding the mint butter.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crispy za'atar-dusted croutons. Pairs beautifully with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a Greek Assyrtiko. Serve as a starter for a main course of grilled lamb chops or roasted eggplant. A side of fresh radish and cucumber salad provides a crunchy contrast to the creamy soup. For a complete meal, add shredded poached chicken to the soup during the final simmering stage.