Sautéed Spinach (Yoðurtlu lspanak)
Ingredients
- 1 tbsp. olive oil
- 1 small onion
- 2 level tbsp. rice
- 4 tbsp. water
- 1 beefy tomato, skinned and chopped
- 1 tsp. tomato purée
- ¼ tsp. grated nutmeg
- 1 dessertspoon Bouillon powder
- Salt
- Freshly ground black pepper
- Approx. 750 gr. (1 lb. 10 oz.) bag spinach (washed)
- Yoghurt, crushed garlic and salt
Method
Fry the finely chopped onion in the olive oil until transparent, stir in the rice. Add the chopped tomato and tomato purée and 4 tbsp. water. Give a good stir round. Let it simmer on a low light for a few minutes. The rice will be half cooked.
Sprinkle in the nutmeg and Bouillon powder, salt and freshly ground pepper.
Roughly chop the spinach and pile into the pan, bit by bit, stirring gently as you go. It will slowly wilt and be ready in a few minutes.
Spoon 1 or 2 tbsp. garlic yoghurt over the top and serve with crusty bread!
Spinach with Egg
(Yumurtalý Ispanak)
Make the sautéed spinach as above. Place enough in a small frying pan for one portion and heat through.
Open up a well in the centre and break in an egg.
Place a lid on top and leave until the egg is cooked how you like it.
Serve with crusty bread.