Wednesday, 6 October 2010

Spinach and Garlic Yoghurt Dip -Mast-ye-esfenaj

Simple and delicious. Cook fresh chopped spinach (or tinned or frozen if you can't get any) with a couple of cloves of crushed garlic. Squeeze out any excess moisture and then stir into Greek strained yoghurt. Season with sea salt and black pepper. This is a great accompaniment to all kinds of dishes. It's lovely with rice and fish or chicken.

I believe it's also made with caramelised onions or with added cinnamon or walnuts but this is the way I was taught by A's family.

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