Tuesday, May 22, 2012

Spinach and yogurt dip (Ispanak borani)

Yogurt dips and salads are highly appreciated in the Eastern and Middle-Eastern countries. Yogurt provides the dishes with a rich and cooling taste, which is important in places with hot climate and harsh sun. Borani is a persian cold dipping sauce, based on yogurt and vegetables. As long as tsatsiki it goes well with meats or fried potatoes, but also just with a slice of toasted bread. 

  • 400 g spinach
  • 350 g strained yogurt
  • 4 garlic cloves, crushed
  • 3 Tbsp olive oil
  • 100 g crushed walnuts (optional)
  • salt to taste
Blanch the spinach, drain well and chop fine. Sautee garlic into the olive oil for a minute, add the spinach and stir well. Remove from heat, let cool and drain any excess liquid. Add yogurt and salt, mix well to incorporate and serve with sprinkled walnuts, a sprig of fresh mint and some more olive oil above. 

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