Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, September 26, 2012

Antep Style Spinach Borani

(Ispanak Borani - Gaziantep-Southeast Anatolia Region)

Antep Style Spinach Borani
1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water
4 tbsp extra virgin olive oil
3 tbsp flour, all purpose
3/4 cup milk, warm

Garlic Yogurt Sauce:
4-5 tbsp plain yogurt, at room temperature
1-2 garlic cloves, mashed with salt

Tomato Sauce:
1 tbsp extra virgin olive oil
1-2 tbs crushed tomato, canned

In a medium pot, heat up the olive oil in a large pot, then add flour, salt and pepper. Keep stirring with a wooden spoon until blend well. Then slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Now add the spinach, stir well. Let the spinach heat up. Turn the heat off.

Place on a serving dish. Spoon out the garlic yogurt sauce on spinach. Heat up the oil in a small pan. Add the crushed tomato in it, stir and pour all over it. If you like sprinkle a little bit mint the top. Spinach Borani is ready to serve as a side dish or appetizer:)



At 12:55 PM, Anonymous Anonymous said...

Even without a bechamel sauce spinach with yoghurt sounds like a new idea for me:)Thanks!


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