This delight spans several cultures, Persian, Turkish and Afganistani to mention a few. It makes a tasty appetizer, amuse-bouche, or even a dip. It really depends only on how you present it. And, yes, it is just as delicious as the recipe looks. Vegetariab, Vegan, or as a side with burgers!
Chef: Kerry Wicks
Yield: Approximatelt 1-cup of purée
Ingredients:
- ½ lb. of spinach (1 bag) with stems removed
- 1 small onion, cut up
- 1 garlic bud, diced small
- ½ a fresh lemon, juiced
- Salt to taste
- Fresh ground pepper to taste
Instructions:
- Brown lightly the diced onion and garlic in the olive oil.
- Add the washed spinach and simmer for a few minutes.
- Purée the mixture in a food processor with the addition of the lemon juice, yogurt and salt and pepper.
Serving and storage note: This mixture is served with pitas. It could be used as an appetizer or as a side with the main course. Store, sealed in the fridge.
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