Turkish Spinach With Tomatoes And Rice Recipes

TURKISH SPINACH WITH TOMATOES AND RICE

Steps:

• Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
• Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
• Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.

TURKISH SPINACH

Steps:

• Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
• In a large pot heat oil, add onions and saute until soft.
• Add all the ingredients in sequence and bring to a boil.
• Reduce to low heat and cook until the rice is cooked.
• Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
• Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.

RICE WITH TOMATOES (TURKISH DOMATESLI PILAV)

Steps:

• Place rice in a bowl, add 1 tablespoon salt, and cover with hot water; stir and let sit until cooled; drain and set aside.
• In a heavy skillet, cook tomatoes in butter, stirring over medium heat, until it forms a paste, about 30 minutes.
• Add broth, salt and pepper to taste, and simmer for 2 minutes.
• Add rice, stir once, cover and cook on high heat, without stirring, for 5 minutes.
• Reduce heat to low and cook until rice absorbs all the broth, about 15 minutes; remove from heat.
• Uncover, place a napkin over saucepan, replace cover, and leave in a warm place for 40 minutes before serving.

ISPANAK KAVURMA (TURKISH SPINACH)

Steps:

• Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
• In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
• Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
• Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
• Arrange spinach on a platter. Place the yogurt sauce on top.
• Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
• Drizzle the infused red pepper over the yogurt sauce.