Borekas Stuffed with Cheese and Spinach
INGREDIENTS:
1 Onion, chopped 1 ts Cumin
4 Cloves garlic, chopped 1/4 ts Cinnamon
1 To 2 tbsp butter 1 pk Frozen chopped spinach,
1/2 To 1 tsp tumeric -defrosted, or 2 bunches
1/2 To 1 tsp cayenne pepper (or -fresh spinach,
-a generous dash tabasco Cooked and chopped.
-sauce) 1 c Plain yogurt
1/2 ts Curry powder
1 Onion, chopped 1 ts Cumin
4 Cloves garlic, chopped 1/4 ts Cinnamon
1 To 2 tbsp butter 1 pk Frozen chopped spinach,
1/2 To 1 tsp tumeric -defrosted, or 2 bunches
1/2 To 1 tsp cayenne pepper (or -fresh spinach,
-a generous dash tabasco Cooked and chopped.
-sauce) 1 c Plain yogurt
1/2 ts Curry powder
This spinach and yogurt dish is Persian in origin, The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip to spread on bread. Though untraditional, the hot pepper flavoring adds zip. Accompany with French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture.
salt
1. Saute onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness
2. Mix in spinach, yogurt, and salt to taste.
RECOMMENDED WINE:
Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish).
salt
1. Saute onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness
2. Mix in spinach, yogurt, and salt to taste.
RECOMMENDED WINE:
Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish).