MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
FRESH SPINACH WITH GARLIC-YOGURT SAUCE
Provided by Engin Akin
Categories Garlic Leafy Green Onion Pepper Rice Tomato Vegetable Side Yogurt Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
- Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
- Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
Found in the New York Times Health & Fitness section - sounds good enough to order the larger packages of Merlo Nero & Gigante d' Inverno spinaches. Suggested to be very nice served with Arabic bread. Variation: Omit the pine nuts, and instead sprinkle 1/4 cup chopped walnuts over the yogurt.
Provided by Busters friend
Categories Spinach
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.
Nutrition Facts : Calories 139.9, Fat 9.6, SaturatedFat 2.5, Cholesterol 10.6, Sodium 524.3, Carbohydrate 9.3, Fiber 3, Sugar 4.4, Protein 6.9
SPINACH AND YOGURT DIP
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES
Absolutely glorious soup from Melissa Clark in the *New York Times*. I combined oil and butter and used a whole lime's worth of juice; don't forget the yogurt!
Provided by lecole54
Categories Spinach
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : Calories 217.5, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 1524.4, Carbohydrate 14.8, Fiber 2.1, Sugar 1, Protein 3.2
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
Steps:
- 1. Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside. 2. In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside. 3. Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely. 4. Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.
More about "middle eastern spinach with spices and yogurt food"
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT - THE …
From nytimes.com
Estimated Reading Time 2 mins
MIDDLE EASTERN SPINACH LENTILS WITH YOGURT
From recipes.sparkpeople.com
10 BEST MIDDLE EASTERN SPINACH RECIPES - YUMMLY
From yummly.com
MIDDLE EASTERN-SPICED SPINACH AND LENTIL SOUP WITH …
From deliciousmagazine.co.uk
SPINACH STEW {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
THE BEST MIDDLE EASTERN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
PURéED SPINACH SOUP WITH MIDDLE EASTERN SPICES - THE NEW YORK …
From nytimes.com
SPINACH AND YOGURT DIP RECIPE - NYT COOKING
From shireen.us
SPINACH FATAYER (LEBANESE SPINACH PIE) - CHEF TARIQ
From cheftariq.com
MIDDLE EASTERN SPICES, SEASONINGS AND FOOD - SPICESINC.COM
From spicesinc.com
FRESH SPINACH WITH GARLIC-YOGURT SAUCE RECIPE | BON APPéTIT
From bonappetit.com
MIDDLE EASTERN RICE BOWL WITH SPICY YOGURT RECIPE - SAINSBURY`S …
From sainsburysmagazine.co.uk
MIDDLE EASTERN CHICKEN AND RICE RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
MIDDLE EASTERN-SPICED SPINACH AND LENTIL SOUP WITH GARLIC YOGURT
From pinterest.ca
MIDDLE EASTERN SPINACH SOUP - FOOD WINE GARDEN
From foodwinegarden.com
MIDDLE EASTERN CHICKPEAS WITH SPINACH - BIGOVEN.COM
From bigoven.com
MIDDLE EASTERN SPINACH-YOGURT SOUP WITH CHICKPEAS
From deliciousliving.com
30+ LEBANESE FOODS TO WIDEN YOUR MIDDLE EASTERN IDEAS 2022
From lacademie.com
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT (PUBLISHED 2008)
From pinterest.com
MIDDLE EASTERN ASSORTED COLD APPETIZERS, MEZE. TABBOULEH AND …
From dreamstime.com
MOST COMMONLY USED SPICES IN MIDDLE EASTERN COOKING
From thespruceeats.com
MIDDLE EASTERN SPINACH WITH YOGURT AND WALNUTS
From louisiana.kitchenandculture.com
SEVEN SPICES RECIPE - MIDDLE EASTERN RECIPES - TASTEGREATFOODIE
From tastegreatfoodie.com
SPINACH SIMMERED IN YOGURT RECIPE - FOOD & WINE
From foodandwine.com
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT (PUBLISHED 2008)
From pinterest.com
MIDDLE EASTERN CUISINE - WIKIPEDIA
From en.wikipedia.org
LEBANESE SPINACH PIES {TRADITIONAL FATAYER RECIPE
From feelgoodfoodie.net
MIDDLE EASTERN SPICES (ULTIMATE GUIDE) - CHEF TARIQ
From cheftariq.com
10 BEST MIDDLE EASTERN SIDE DISHES RECIPES - YUMMLY
From yummly.com
ARCHIVE: MIDDLE EASTERN SPINACH-YOGURT SOUP WITH CHICKPEAS
From newhope.com
SPINACH FATAYER ( MIDDLE EASTERN SAVORY APPETIZER) - AMIRA'S PANTRY
From amiraspantry.com
MIDDLE EASTERN-SPICED SPINACH AND LENTIL SOUP WITH GARLIC YOGURT
From pinterest.co.uk
MIDDLE EASTERN SPINACH TURNOVERS AND A FOOD GAL GIVEAWAY
From foodgal.com
PURéED SPINACH SOUP WITH MIDDLE EASTERN SPICES
From diningandcooking.com
LEBANESE SPINACH STEW - SIMPLY LEBANESE
From simplyleb.com
MIDDLE EASTERN SPINACH RECIPE - YOGITRITION
From yogitrition.com
BORANI ESFANAJ, MIDDLE EASTERN SPINACH AND YOGURT - ELLEN KANNER
From soulfulvegan.com
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT - DINING AND …
From diningandcooking.com
MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES RECIPE
From menuiva.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love