Borani (Cold Spinach and Yoghurt Salad)

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Borani (Cold Spinach and Yoghurt Salad) Ingredients

1/2 lb Spinach, fresh	Black pepper; freshly ground
2 tb Lemon juice, fresh	1 c Yoghurt; unflavored
1 ts Onion; finely grated	1 tb Mint, fresh; finely cut or
1/2 ts Salt	;1 teaspoon dried mint

Instructions for Borani (Cold Spinach and Yoghurt Salad)

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. Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@salata.com Posted to recipelu-digest by GramWag on Mar 18, 1998

Main Ingredient: SaladCuisine: Uncategorized

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