Turkishspinach Recipes

ISPANAK KAVURMA (TURKISH SPINACH)

Ispanak Kavurma (Turkish Spinach) image

Courtesy of turkishcookbook.com with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...

Provided by COOKGIRl

Categories Spinach

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
4 tablespoons water (or beef or chicken broth)
salt and pepper, to taste
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

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.

TURKISH SPINACH

Turkish Spinach image

Make and share this Turkish Spinach recipe from Food.com.

Provided by Nye McClelland

Categories Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 fresh diced tomatoes
1 freshly squeezed lemon
2 -3 crushed garlic
1/2 teaspoon salt
pepper
2 bunches fresh spinach (washed extremely well and chopped)
1/2 cup rice
1/4 cup water

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.

TURKISH SPINACH WITH TOMATOES AND RICE

Turkish Spinach with Tomatoes and Rice image

Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn't much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright's "A Mediterranean Feast," just enough to add substance to the vegetables.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, appetizer

Time 50m

Yield 4 to 6 side-dish servings

Number Of Ingredients 11

Ingredients

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped
1 cup chicken stock, vegetable stock, garlic broth or water
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice
Salt to taste
2 teaspoons paprika
1/2 teaspoon cinnamon
3/4 to 1 teaspoon sugar (to taste)

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 2 grams

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