Middle Eastern spinach
Variations on this side dish are eaten across the Middle East. It's good with pitta and chickpeas and/or grilled lamb or chicken. For an optional extra, sprinkle with toasted, chopped walnuts.
Ingredients
- 250-300g spinach, washed well, leaves stripped from any tough stalks
- oil for frying
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp black mustard seeds
- 1 tsp cumin seeds, toasted and ground, or just use ground
- approx. 300-400g plain yoghurt
- cayenne
- 1 lemon
- salt and pepper
Method
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Step 1
Put a large pan of water on to boil.
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Step 2
Boil the spinach for 1-2 mins, until wilted. Drain, run it under cold water to cool, squeeze out excess moisture and chop it up.
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Step 3
Heat 1 tbsp oil in a frying pan. Gently fry the onion for 10 mins, stirring often.
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Step 4
Add the garlic, mustard seeds and cumin. Cook for 2 mins.
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Step 5
Stir in the spinach. Add enough yoghurt until it becomes a thick, creamy mixture.
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Step 6
Season with cayenne, lemon juice, salt and pepper, all to taste.