Borani (cold Spinach And Yoghurt Salad) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Spinach, fresh
Black pepper, freshly ground
2 tbsp: Lemon juice, fresh
1 cup: Yoghurt, unflavored
1 tsp: Onion, finely grated
1 tbsp: Mint, fresh, finely cut or
1/2 tsp: Salt,
, 1 teaspoon dried mint
Directions:
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.
86 of 116
Source: Time Life Series: Middle Eastern Cooking "crica 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 03-11-95
Source from luhu.jp
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.
86 of 116
Source: Time Life Series: Middle Eastern Cooking "crica 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 03-11-95
Source from luhu.jp