Side Pannel
Borani (Cold Spinach and Yoghurt Salad)
Borani (Cold Spinach and Yoghurt Salad)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables
Ingredients List
- 1/2 lb Spinach, fresh
- 2 tb Lemon juice, fresh
- 1 ts Onion; finely grated
- 1/2 ts Salt
- Black pepper; freshly ground
- 1 c Yoghurt; unflavored
- 1 tb Mint, fresh; finely cut or
- ;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.
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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