BORANI ESFANAAJ
Wonderful Middle Eastern spinach
salad which can also be used as a dip.
1 lb. spinach
1 onion
1 Tbsp olive oil
2 cups yogurt, drained
2 cloves garlic, crushed
¼ cup chopped walnuts
Pepper to taste
Mint leaves.
Place clean spinach leaves in a
covered stainless steel saute pan and mince in the onion.
Cook over medium heat for only 3
minutes in the water that clings to the leaves.
Drain the semi cooked leaves and
return them to the pan, adding the olive oil. Put the cover on the pot
but do not return it to the heat. Let the spinach stand for 5 minutes
then chill in the refrigerator.
Strain yogurt through cheese cloth
for an hour.
Mix together and chill the yogurt,
garlic, walnuts and pepper. Stir the cold spinach into the yogurt
dressing, and pile creamy salad into a glass bowl. Garnish with mint
leaves.
This recipe is from
www.hortns.com
Use Nova Scotia fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a
previous Recipe of the Week, look under individual vegetables in the
"What
We Grow" section of the Consumer Page. BACK
TO CONSUMER PAGE