National Dish Kuwait: Shorbat Laban (Recipe)
In this article
Discover Shorbat Laban, Kuwait’s wonderfully cooling yoghurt soup! Creamy yoghurt meets sweet carrots, warm cumin and a generous handful of fresh mint, finished with a squeeze of lemon. It is nourishing without ever feeling heavy, which is exactly why it comes into its own on hot days. A few simple ingredients, one pot, and the gentle hospitality of the Gulf lands right on your table.
About Shorbat Laban
Shorbat Laban is a traditional Kuwaiti dish that has won over countless food lovers. This yoghurt soup brings together delicate aromas for a genuinely refreshing eating experience. With its range of fragrant ingredients it satisfies far more than just the appetite — it lifts the spirits too. The soup is ideal for warm weather and lets you enjoy the warm-hearted cooking of Kuwait in your own kitchen.
Ingredients (serves 1–2)
- 500 ml yoghurt
- 1 litre water
- 2 carrots, diced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon cumin
- 1 bunch fresh mint
- A splash of lemon juice
- Salt and pepper to taste
Shopping for the ingredients
To make Shorbat Laban, buy your fresh ingredients at a local supermarket or, better still, a farmers’ market. Take care to choose a good-quality yoghurt, as it forms the base of the soup — the same plain Laban that turns up all over the Kuwaiti table. The fresh herbs, mint above all, are what give the soup its distinctive character. Good cumin and crisp vegetables add nutrients as well as flavour.
Preparing the dish
Before you start cooking, wash and prepare everything thoroughly. Cut the vegetables into small, even pieces so they cook through at the same rate. It is also worth chopping the herbs finely so they can release their full aroma. Well-organised preparation is the key to a delicious result.
Step-by-step instructions
- Bring the water to the boil in a large pan.
- Add the diced carrots, onion and garlic and simmer for 10 minutes.
- Stir in the cumin, salt and pepper and cook for a further 5 minutes.
- Add the yoghurt slowly, stirring until everything is smoothly combined.
- Take the pan off the heat and stir through the chopped mint and the lemon juice.
Gluten-free / lactose-free version
If you would like to make Shorbat Laban gluten-free or lactose-free, simply use a plant-based yoghurt. Almond, cashew and coconut yoghurts all work beautifully. Do check that the rest of your ingredients are gluten-free too, particularly processed spice blends and stocks. That way nothing stands between you and this lovely dish.
Tips for vegans and vegetarians
For a vegan version of Shorbat Laban, swap the yoghurt for a plant-based alternative — unsweetened or gently tangy varieties give the best result. You can also add chickpeas or lentils to make the soup more substantial, much as in a classic Shorbat Adas. A scattering of fresh herbs as a garnish lifts every bowl.
More tips and tricks
One small trick when making Shorbat Laban is to sweat the vegetables briefly before you add the water. This intensifies the aromas and gives the soup a deeper flavour base. Experiment with other spices such as paprika or curry powder to take the soup in a new direction. Feel free to let your imagination run and adjust it to your own palate.
Adapting the recipe to your taste
Depending on what you like, you can vary Shorbat Laban by changing the vegetables or their quantities. Courgette, spinach or even potato make flavourful additions. If you prefer more heat, add a little chilli or hot paprika. The joy of Kuwaiti cooking is its flexibility, which lets you shape the dish around your own wishes and needs.
Ingredient substitutions
If a few ingredients for Shorbat Laban are not to hand, there are plenty of alternatives. Onion can be replaced with shallots, which bring a sweeter note. In place of cumin, try coriander or fennel seeds for a different aromatic profile — the sort of gentle switch that also works well in Kibbeh Bil Laban. Small adjustments like these can lead to surprising and delicious results.
Drink pairing ideas
Light drinks suit Shorbat Laban perfectly — a fresh mint tea or a lemonade are ideal. They echo the soup’s bright flavours and round the meal off nicely. A glass of cold water with lemon or cucumber is another refreshing choice. If you would rather have something alcoholic, a white wine or a light rosé works well.
Serving and presentation ideas
Presentation makes a real difference to Shorbat Laban. Serve the soup in attractive bowls and garnish with fresh herbs or a squeeze of lemon juice. A few toasted pine nuts or a pinch of paprika also work as a decorative finishing touch. Serve it warm so the aromas come through at their fullest.
A bit of history
Shorbat Laban has its roots in traditional Kuwaiti and Arabic cooking, where yoghurt plays a central role. The soup was often made to provide something nourishing and refreshing during the hottest months. Sharing meals and recipes is an important part of Kuwaiti culture, and Shorbat Laban frequently appears at family gatherings and special occasions. This traditional soup reflects the hospitality and the richness of Kuwaiti cuisine.
More recipe ideas
Summary: Shorbat Laban
In short, Shorbat Laban is not only a delicious soup but a nourishing one, tailor-made for warm days. The combination of fresh vegetables, fragrant spices and creamy yoghurt makes it a genuine pleasure. It also offers no end of scope for variation, so you can bring it into line with any taste. Let Kuwaiti cooking inspire you and enjoy making this warm-hearted soup at home.
