|
| |
|
| What You Need: |
|
|
|
2 cups Homemade Yogurt or yogurt from the market
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1 medium yellow onion, peeled and thinly sliced
1˝ pounds fresh spinach, stemmed, washed, drained well, and coarsely chopped
1 tablespoon tahini (sesame paste)
2 teaspoons lemon juice
Salt and freshly ground black pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place the yogurt in cheesecloth in a colander and allow it to drain for 3 hours. Set aside.
|
2. Heat a large frying pan and add the oil, garlic, and onion. Saute until the onion is clear.
|
3. Add the spinach and saute over medium heat until the spinach cooks down, about 10 to 15 minutes.
|
4. Remove the pan from the heat and stir in the yogurt and the remaining ingredients. Mix well and serve warm.
|
|
TIP:
|
|
TO IMPROVE FLAVOR OF MARKET YOGURT simply leave it out on the counter overnight; refrigerate it the next day. This results in a richer, tangier flavor in the yogurt. Use in any recipe.
|
| |
|
|
|
|
|
|
|
