Levantine Yogurt Soup

Ingredients

In the Levantine adaptation of Ash-e doogh, the traditional Iranian yogurt soup, we incorporate Levantine spices and flavors to create a unique twist. The Levantine version may include ingredients like sumac, za'atar, and pomegranate molasses to enhance the flavors. Additionally, Levantine cuisine often uses different herbs and vegetables, such as mint, dill, and cucumbers, to add freshness and depth to the soup. We alse have the original recipe for Ash-e doogh, so you can check it out.

• 4 cups (950ml) plain yogurt 4 cups (950ml) plain yogurt
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon dried mint 1 tablespoon dried mint
• 1 tablespoon dried dill 1 tablespoon dried dill
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon za'atar 1 teaspoon za'atar
• 1 tablespoon pomegranate molasses (optional) 1 tablespoon pomegranate molasses (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the yogurt and water until smooth.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the cucumber to the pan and cook for a few minutes until slightly softened.
4. 4.
   Pour the yogurt mixture into the pan and stir well.
5. 5.
   Add the dried mint, dried dill, sumac, and za'atar to the soup. Stir to combine.
6. 6.
   Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
7. 7.
   If desired, add the pomegranate molasses for a touch of sweetness and tanginess.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the soup cool slightly before serving.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with no added flavors or sweeteners for the best results.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a squeeze of lemon juice.
• Za'atar — Za'atar is a blend of herbs, sesame seeds, and sumac. If you don't have za'atar, you can make your own blend using dried thyme, sesame seeds, and a pinch of sumac.

Tips & Tricks

• For a creamier texture, you can blend half of the soup in a blender before serving.
• Serve the soup chilled for a refreshing summer dish.
• Garnish with a drizzle of olive oil, a sprinkle of dried mint, and a few cucumber slices for an extra touch of freshness.
• Adjust the consistency of the soup by adding more water if desired.
• Experiment with different herbs and spices to personalize the flavor profile.

Serving advice

Serve the Levantine Yogurt Soup in individual bowls, garnished with a drizzle of olive oil, a sprinkle of dried mint, and a few cucumber slices. It pairs well with warm pita bread or toasted flatbread.

Presentation advice

Present the Levantine Yogurt Soup in a beautiful ceramic bowl to showcase its vibrant color. Add a sprig of fresh mint or dill on top for an elegant touch. Serve it alongside a plate of warm pita bread or flatbread to complete the presentation.