Subj : Maycember Food - 2
To   : All
From : Dave Drum
Date : Wed May 14 2025 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Borani-Yeh Esfenaj (Spinach Yogurt Dip)
Categories: Dairy, Greens, Vegetables, Citrus
     Yield: 6 servings

     3 tb Extra-virgin olive oil; more
          - for serving
     1 md Yellow onion; fine chopped
     2 lg Garlic cloves; fine grated
          Salt & black pepper
   1/4 ts Ground turmeric
    12 oz Fresh baby spinach
          +=OR=+
    12 oz Thawed frozen spinach
     1 c  Plain Greek yogurt
     1 tb Regular plain yogurt; more
          - as needed
   1/2 ts Lemon zest
          +=AND=+
     1 tb Lemon juice; more to taste

 In a large (12") pan, heat the oil over medium-high. Add
 the onion and cook, stirring occasionally, until golden
 brown, 6 to 8 minutes. Reduce the heat to medium-low,
 add the garlic, sprinkle with a little salt, stir and
 cook until fragrant, about 2 minutes. Add the turmeric,
 stir and cook until fragrant, about 30 seconds.

 Add about half the spinach and increase the heat to
 medium. Using tongs, quickly and continuously toss the
 spinach with the onion mixture until slightly wilted and
 reduced in volume. Add the rest of the spinach, 1/2
 teaspoon salt and 4 teaspoon black pepper. Toss and cook
 until the spinach is wilted and any liquid has
 evaporated, 3 to 5 minutes. Increase the heat slightly
 if the spinach releases too much water. Transfer the
 spinach mixture to a bowl and cool to room temperature.

 To the cooled spinach, add the Greek yogurt, regular
 plain yogurt, lemon zest and lemon juice. Stir well to
 combine, and add salt to taste. If the mixture is too
 thick, thin out with more regular yogurt, 1 tablespoon
 at a time. Taste and add more salt and lemon juice as
 needed. Cover and refrigerate for at least 2 hours and
 up to 24 hours. Stir to combine, then drizzle with olive
 oil and serve.

 NOTe: You can thin out the Greek yogurt with water
 instead of regular yogurt, but it might not be as creamy
 as using regular plain yogurt.

 By: Naz Deravian

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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