Spinach and yoghurt

Spinach and yoghurt

Bourani-ye esfanaj

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

This classic dish can be served as a side dish or appetizer. It is often prepared for Yom Kippur, as well as for the Sabbath.

Ingredients

Quantity Ingredient
450g spinach
1-2 tablespoons ghee or butter
1 medium onion, chopped
1/4 teaspoon ground turmeric
150g strained greek-style yoghurt
salt
freshly ground black pepper

Method

  1. Wash the spinach thoroughly, then cook in a covered saucepan over a moderate heat for 5–7 minutes or until tender – the water clinging to the leaves is su€fficient to prevent scorching. Drain well, squeezing out as much moisture as you can. Chop finely.
  2. Melt the butter in a frying pan and cook the onion over a moderate heat until it is tender and starting to turn golden brown. Add the spinach and turmeric and mix well. Simmer for a few minutes to blend the flavours, then remove from the heat. Add the yoghurt and season with salt and pepper. Chill thoroughly before serving.
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