Spinach and yogurt salad (Borani-e esfenaj) from The New Book of Middle Eastern Food (page 71) by Claudia Roden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Ganga108 on March 01, 2022

    Diving into Middle Eastern Food tonight with a dish to make the best use of my overflowing beds of greens in the garden. Roden's recipe is very simple - I am used to adding herbs with the spinach so I included coriander and mint. It looks like the amount of greens will never wilt down enough to fit into 1 cup drained yoghurt, but they do. To avoid waste, I kept the stems with the greens and it turned out fine, taste-wise. Perhaps better visually to remove them.

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