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SPINACH AND YOGURT DIP - SABSE BORANI

INGREDIENTS :

1 cup of yogurt (drained)
4 cups of fresh spinach leaves - chopped
1 medium sized onions - thinly sliced
2 cloves of garlic (crushed or finely minced)
2 tbsp of olive oil

PREPARATION :

Yogurt

First, drain the yogurt for 60 minutes by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. Another option is to put into a coffee filter or paper towel as a substitute for cheese cloth.

Spinach

Rinse and chop the spinach. Place it while still damp into a sauce pan, cover, and cook until it starts to become wilted. Drain and squeeze out the excess water. Now, in a large skillet, sauté the onion in oil until soft and add the garlic to form one minute. Then add the spinach. Cook the mixture for an aditional 2 more minutes.

Completion

When cool, combine the spinach with the yogurt. Add some salt and hot pepper flakes to your liking. Mix gently into a bowl and serve with hot naan flatbread or toasted pita chips. This dish may also be served chilled.