Middle Eastern Spinach-Yogurt Appetizer
This goes well with Armenian thin bread (lavash) or sesame crackers.
1 pound spinach
1 cup unflavored yogurt
1 small onion, finely chopped
1 small garlic clove, crushed
1 tablespoon finely chopped fresh mint, or 1/2 teaspoon crushed dried mint
1/4 cup water
2 tablespoons sunflower seed, corn, or olive oil
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped toasted walnut meats (optional)
Wash the spinach thoroughly under cold running water. Discard the tough stems and bruised leaves.
Combine the spinach and water in a saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer 8 minutes.
Drain. When cool enough to handle, squeeze the spinach dry and chop coarsely.
Heat the oil in a heavy skillet over moderate heat. Add the onion and
sauté until golden, stirring frequently. Add the spinach and sauté 2 to 3 minutes. Remove from the heat.
Combine the yogurt, garlic, mint, and salt and pepper in a mixing bowl and beat until well blended. Add the
sautéed onion and spinach mixture and blend thoroughly.
Taste and adjust the seasoning if necessary. Transfer to a serving bowl, cover, and refrigerate until well chilled.
Sprinkle with the walnuts, if desired.
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