Turkishspinach Recipes
TURKISH SPINACH
Make and share this Turkish Spinach recipe from Food.com.
Provided by Nye McClelland
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
- In a large pot heat oil, add onions and saute until soft.
- Add all the ingredients in sequence and bring to a boil.
- Reduce to low heat and cook until the rice is cooked.
- Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
- Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.
ISPANAK KAVURMA (TURKISH SPINACH)
Courtesy of turkishcookbook.com with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...
Provided by COOKGIRl
Categories Spinach
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
- In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
- Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
- Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
- Arrange spinach on a platter. Place the yogurt sauce on top.
- Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
- Drizzle the infused red pepper over the yogurt sauce.
TURKISH SPINACH WITH TOMATOES AND RICE
Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn't much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright's "A Mediterranean Feast," just enough to add substance to the vegetables.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 50m
Yield 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
- Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 2 grams
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