Yoğurtlu Ispanak – Turkish Spinach with Yogurt and Garlic Recipe
Yoğurtlu ıspanak is tender spinach served with thick garlicky yogurt, often found on Turkish tables as an appetizer or light supper. The spinach is briefly sautéed with onion, then covered with a layer of yogurt and drizzled with paprika butter. The flavor is somewhere between a salad and a warm vegetable dish – perfect for those who enjoy spinach but don’t want heavy cream-based sauces.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- spinach - 400 g
- plain yogurt - 250 g
- onion small - 1 piece
- garlic - 3 cloves
- olive oil - 1 tablespoon
- butter - 1.5 tablespoons
- sweet paprika - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Main Ingredient:
spinach
Preparation
- Wash the spinach thoroughly, remove the thicker stalks and roughly chop. If you are using frozen spinach, thaw it and squeeze out the excess water.
- Finely chop the onion. Finely chop two cloves of garlic, and grate or press one clove into a bowl with the yogurt.
- Mix the yogurt with the garlic, a pinch of salt and pepper. Set aside to let the garlic flavor develop.
- Heat the olive oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the chopped garlic and fry for another 30–40 seconds, stirring, until fragrant. Then add the spinach (in batches if it doesn’t all fit) and cook for 4–6 minutes, until it wilts and most of the moisture evaporates.
- Season the spinach with half of the salt and a little pepper. Transfer it to a flat plate or shallow bowl, spreading it out in an even layer. Set aside for a few minutes to cool slightly.
- Spoon the garlicky yogurt over the spinach and spread it with a spoon, leaving some green edges visible.
- In a small pan melt the butter over low heat. When it starts to foam, remove from the heat, add the paprika and stir quickly – the butter should turn red, but the paprika must not burn. Pour the hot paprika butter over the yogurt and spinach and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Przechowuj przykryte w lodówce. Najlepiej zjeść w ciągu 24–48 godzin, bo jogurt może puścić wodę. Przed podaniem delikatnie wymieszaj lub dołóż świeżego jogurtu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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