Lebanese chard and yogurt soup (shourabit silq bi laban) recipe

Recipe for lebanese chard and yogurt soup (shourabit silq bi laban) in our easy ethnic recipes collection.

Recipe ingredients

• 1 cup bulgur
• 1 pound fresh chard (*)
• 8 cups water
• 1, 15 ounces, can chickpeas
• 1 teaspoon salt
• 2 1/2 cups, 20 ounces, plain yogurt, at room temperature
• 1 egg, at room temperature
• Fresh or dried mint to garnish

(*) Any kind of greens, such as turnip, spinach, or sorrel, may be used instead of chard.

How to make lebanese chard and yogurt soup (shourabit silq bi laban)

• Place bulgur in a colander. Rinse under cold water and drain.
• Remove tough stems from chard. Wash leaves well and drain.
• In a large kettle with a lid, bring 3 cups water to a boil over high heat. Add chard and return to a boil. Cover and cook about 3 minutes, or until leaves are thoroughly wilted.
• Remove chard with a slotted spoon, place in a bowl, and set aside to cool. Save cooking water and add bulgur, chickpeas, and 5 cups more water to kettle. Return to a boil. Lower heat, cover, and simmer for 1 1/2 hours.
• While soup is cooking, chop chard finely with a sharp knife. In a medium bowl, beat together salt, yogurt, and egg. Add chopped chard and about 1 cup of the soup to yogurt mixture. Stir well, always stirring in the same direction to prevent curdling.
• Remove soup from heat. Gradually add yogurt mixture, stirring constantly. Sprinkle each serving with mint and serve immediately. Do not reheat or soup will curdle.

Preparation time: 15 to 25 minutes
Cooking time: 2 to 2 1/2 hours
Serves 4 to 8

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