Borani (cold spinach and yoghurt salad)

Yield: 4 servings

Measure Ingredient
½ pounds Spinach, fresh
2 tablespoons Lemon juice, fresh
1 teaspoon Onion; finely grated
½ teaspoon Salt
Black pepper; freshly ground
1 cup Yoghurt; unflavored
1 tablespoon Mint, fresh; finely cut or
;1 teaspoon dried mint

Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves.

In a heavy 2 to 3 quart saucepan, bring « cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.

In a dep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together.

Refrigerate for at least 1 hour, or until thoroughly chilled.

Transfer the borani to a chilled serving bowl and sprinkle the top with mint.

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Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 03-11-95

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