How does yogurt fit in your culture? is it a health-food you eat to manage weight, or is it the little treat you like to grab when having a sweet craving? Well, in the Middle Eastern cultures, yogurt is a way of life, and savory sides of yogurt are welcomed with lunch and dinner to complement hot dishes! Today enjoy Borani Esfenaj, a savory Persian yogurt appetizer that was anecdotally created for a queen who liked only vegetarian options in the 6th century👸This dish is loaded with vitamins A and K through spinach, and who doesn't need more prebiotics and probiotics thanks to garlic and yogurt🤩 Borani Esphenaj (Persian yogurt dip with spinach)
Ingredients
8 oz frozen spinach, thawed overnight in the refrigerator
2 cups strained yogurt (labneh)
1 cup regular yogurt 2 cloves fresh garlic, minced or pasted
1 tbsp dried mint
1 tbsp kosher salt
1 tsp white sugar
1 tsp fresh black pepper
Instruction
1. Place the spinach over a clean kitchen towel and squeeze the juices out. Transfer the spinach in a medium mixing bowl.
2. Add the strained yogurt and regular yogurt over the spinach. Add the garlic, mint, salt, sugar, and pepper. With a fork, start mixing, incorporating the spinach into the yogurt and seasonings.
3. Transfer borani esfenaj to a shallow platter in a spread style and garnish with fresh mint leaves. Serve cold with vegetables or a hearty or flat bread.
Tips
If you can't find strained yogurt, you can easily make it yourself by straining yogurt for 3 hours using a sieve and a paper towel.
Ingredients
8 oz frozen spinach, thawed overnight in the refrigerator
2 cups strained yogurt (labneh)
1 cup regular yogurt 2 cloves fresh garlic, minced or pasted
1 tbsp dried mint
1 tbsp kosher salt
1 tsp white sugar
1 tsp fresh black pepper
Instruction
1. Place the spinach over a clean kitchen towel and squeeze the juices out. Transfer the spinach in a medium mixing bowl.
2. Add the strained yogurt and regular yogurt over the spinach. Add the garlic, mint, salt, sugar, and pepper. With a fork, start mixing, incorporating the spinach into the yogurt and seasonings.
3. Transfer borani esfenaj to a shallow platter in a spread style and garnish with fresh mint leaves. Serve cold with vegetables or a hearty or flat bread.
Tips
If you can't find strained yogurt, you can easily make it yourself by straining yogurt for 3 hours using a sieve and a paper towel.