Soups
Yoghurt and Cucumber Soup (Shorbat Laban)
sjfegan
Ingredients
- 720g (3 cups) Thick yoghurt
- 2 cucumbers, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh mint, chopped
- 240ml (1 cup) Cold water
- Salt to taste
Method
- Whisk the yoghurt with the cold water until smooth.
- Stir in the diced cucumber, garlic, olive oil and chopped mint.
- Season with salt.
- Chill for at least 30 minutes before serving.
Introduction: A cooling soup of yoghurt and cucumber, a refreshing dish reflecting Abbasid cuisine’s sophisticated use of dairy in both hot and cold preparations.
Cultural Background: Yoghurt-based dishes held an important place across Abbasid cooking, and this cooling soup, likely enjoyed especially in the heat of a Baghdad summer, reflects the era’s skilled balancing of cooling and warming foods.
Tips: Use a thick, good-quality yoghurt for the best texture. Chill well, as this soup is meant to be served cold and refreshing.
Variations: Add a few crushed walnuts for extra texture, a traditional addition. Adjust the garlic quantity to taste.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This dish is served cold and is not reheated.
Nutrition: Per serving (approx.): 130 kcal, 7 g protein, 7 g fat, 10 g carbohydrate.
FAQs:
Q: Was cold soup common in Abbasid cuisine?
A: Yes, cooling yoghurt-based dishes were valued particularly during hot weather, reflecting the era’s sophisticated understanding of food’s warming and cooling properties.
Q: What is this dish typically served with?
A: Flatbread, and often as part of a larger spread of dishes.
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