Yougurt Recipe: Arabian Nights Spiced Spinach Stew with Yogurt - Syria

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Arabian Nights Spiced Spinach Stew with Yogurt - Syria

 

2 pounds flat-leaved spinach, washed well and trimmed

of heavy stems

1 cup high-quality full-fat plain yogurt

2 large garlic cloves, mashed in a mortar with ½

teaspoon salt

2 tablespoons extra-virgin olive oil

1/8 teaspoon freshly ground allspice berries

1/8 teaspoon freshly ground nutmeg

1/8 teaspoon freshly ground cardamom seeds

1/8 teaspoon freshly ground cloves

1/8 teaspoon ground cinnamon

1 teaspoon freshly ground coriander seeds

Salt and freshly ground black pepper, to taste

1/3 cup chopped walnuts

Arabic flatbread, for serving

 

 

 

 

 

1. In a large saucepan or stewpot, place the spinach

with only the water adhering to it from its last

rinsing. Turn the heat to medium high, cover, and cook

the spinach until it wilts, about 5 minutes. Drain in

a strainer, pushing out excess water with the back of

a wooden spoon.

 

2. Stir the yogurt and mashed garlic and salt together

in a small bowl and set aside.

 

3. Heat the olive oil in a medium skillet or saucepan

and cook the spinach and spices over medium-high heat

until heated through, about 5 minutes, stirring

occasionally.

 

4. Transfer spinach to a serving plate or platter,

spoon several dollops of yogurt over it, and sprinkle

with the walnuts. Serve immediately with Arabic

flatbread.

 

Serve 4.

 

Author: Mediterranean Vegetables by Clifford A. Wright

(Harvard Common Press, 2001).

Formatted by Chupa Babi: 11.29.07

 

The author collected this rare recipe during his

travels in Syria. It combines ordinary

kitchen-cupboard spices in an exotic way, creating a

dish so flavorful it could have been served to an

Arabian Nights princess on her wedding night. Walnuts

and yogurt add protein, calcium, and omega-3

nutrition.

You won’t believe what a magical blend of spices can

do to simple spring spinach!

 

 

 

 

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