Spinach and Yoghurt Soup

This is the other Lebanese dish I made last week. This dish is best appreciated at room temperature and goes very well on a hot summer evening with a cold green salad. Use of bulgur is very prevalent in Middle Eastern dishes. This cracked wheat gives a grainy texture to the soup and makes you want to bite the soup.

Spinach and Yoghurt Soup

1 cup bulgur
bunch of spinach, washed
water
1 can chickpeas/garbanzo, drained and washed
salt
2 small 8oz cartons of plain yoghurt, at room temperature
1 egg, at room temperature
1 tsp olive oil

1. Rinse the bulgur under cold water and set aside to drain.
2. Boil water in a large skillet, add the spinach and boil till the leaves are completely wilted and have a bright color.
3. Carefully remove the spinach leaves and set aside to cool. Leave the water on the stove.
4. Add the wheat to the water, and the chickpeas. Cover and simmer for about 30 minutes till the wheat is soft yet firm to bite (al dente).
5. While the soup is cooking, chop the spinach leaved to thin slivers.
6. In a bowl, mix the yoghurt, salt, and egg. Stir well, always in same direction to prevent curdling.
7. Remove soup from heat, add the spinach and stir.
8. Gradually add the yoghurt mixture, stirring constantly, again always in the same direction.
9. Serve with a garnish of fresh mint.
10. Do not reheat the soup, it will curdle. It stores well in the refrigerator. All you do it take it out and let it warm up to room temperature.

Spinach and Yoghurt Soup

I loved this soup but hubby did not care much for it. It was too bland for him. I liked it for it's unique flavor and layers of texture. The yogurt gave it a slight sour taste with an undertone of sweetness from the spinach. You felt the smooth texture of the bulgur and then you bit into the chickpeas. It all came together perfectly, like orchestra.