Spiced Spinach With Yogurt Recipes

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SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

Make and share this Spinach and Yogurt Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh Baby Spinach
1 teaspoon minced garlic
1 large onion, chopped
3 -4 green onions, chopped
1 tablespoon extra virgin olive oil
1/2 cup long grain rice, rinsed
1/4 teaspoon turmeric
salt & freshly ground black pepper
2 1/4 cups plain nonfat yogurt

Steps:

  • Wash and drain spinach; remove any large stems.
  • Cut into strips.
  • Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
  • Stir in rice; add 3 1/2 cups water and the turmeric.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
  • Lower heat on soup.
  • Stir yogurt briskly, then add to soup.
  • Stir only to blend, and heat just until soup is heated through.
  • Do not boil, or yogurt will curdle.
  • Serve.
  • As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT



Middle Eastern Spinach with Spices and Yogurt image

This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 3

Number Of Ingredients 10

1 clove (1/8 teaspoon ground)
2 allspice berries (1/8 teaspoon ground)
1/2 teaspoon coriander seeds or cumin seeds
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
Salt to taste
1 cup drained yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 12-ounce bag baby spinach, washed

Steps:

  • Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
  • In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
  • Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH AND YOGURT DIP



Spinach and Yogurt Dip image

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 to 2 large garlic cloves (to taste)
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
1 clove, ground, or 1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

Steps:

  • Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
  • Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT



Middle Eastern Spinach With Spices and Yogurt image

Found in the New York Times Health & Fitness section - sounds good enough to order the larger packages of Merlo Nero & Gigante d' Inverno spinaches. Suggested to be very nice served with Arabic bread. Variation: Omit the pine nuts, and instead sprinkle 1/4 cup chopped walnuts over the yogurt.

Provided by Busters friend

Categories     Spinach

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

1 cloves or 1/8 teaspoon ground cloves
2 allspice berries or 1/8 teaspoon ground allspice
1/2 teaspoon coriander seeds or 1/2 teaspoon cumin seed
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half (more to taste)
1/2 teaspoon salt (to taste)
1 cup yogurt, drained
1 tablespoon olive oil
1 tablespoon pine nuts
12 ounces fresh spinach, washed

Steps:

  • Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
  • In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
  • Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
  • Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.

Nutrition Facts : Calories 139.9, Fat 9.6, SaturatedFat 2.5, Cholesterol 10.6, Sodium 524.3, Carbohydrate 9.3, Fiber 3, Sugar 4.4, Protein 6.9

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