ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Ispanak borani (spinach with garlic yoghurt)
Borani, a yoghurt-based vegetable dish of Persian origin, is most often made with spinach in Turkish cuisine. Good as a starter or a light lunch.
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Method
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- Wash the spinach, and roughly chop.
- In a wide pan, cook the onion in the oil until translucent.
- Add the spinach, and cook, stirring, for 4-5 minutes until wilted and its liquid has evaporated. Season with salt and pepper, and cool to lukewarm.
- Mix the yoghurt with the garlic and a pinch of salt, then fold into the spinach (or spoon over the top once the spinach is smoothed into a bowl).
- Melt the butter, stir in the pul biber, and drizzle over the bowl. Sprinkle with walnuts, and serve warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With frozen spinach, squeeze out the water thoroughly after thawing.
- Also eaten warm, cooked together with rice grains (pirinçli ıspanak).
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