https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Yogurtlu_Ispanak 2026-04-05T18:00:07Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Yogurtlu_Ispanak&diff=1962&oldid=prev 2020-08-10T16:09:56Z

<p>Created page with &quot;<a href="/bradnorwiki/index.php/The_Green_Book" class="mw-redirect" title="The Green Book">⇐ The Green Book</a> <a href="/bradnorwiki/index.php/File:IMG_2477.jpeg" title="File:IMG 2477.jpeg">400px|left</a>The spinach and yoghurt need to be in proportion to each other so that you get a thick dip that doe...&quot;</p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]] <br /> <br /> [[File:IMG_2477.jpeg|400px|left]]The spinach and yoghurt need to be in proportion to each other so that you get a thick dip that doesn&#039;t look to yogurty or to spinachy! Herbs are to taste but quantities here are for a small bag of spinach leaves or a bunch of fresh spinach.<br /> <br /> This is best made the day before and allowed to rest in the fridge overnight.<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :bag of baby spinach<br /> :2 cloves garlic, halved, green shoots removed<br /> :salt to taste<br /> :1 Tbsp freshly squeezed lemon juice (more to taste)<br /> :2 Tbsp chopped fresh dill<br /> :handful finely chopped parsley<br /> :2 Tbsp chopped fresh mint, or 1 tsp dried mint<br /> :2 to 3 Tbsp extra virgin olive oil<br /> :thick Greek style yogurt<br /> <br /> <br /> ==Method==<br /> #Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely. Alternatively, wash spinach and cook in large pan with a little knob of butter until it wilts. Older or fresh leaves will need to cook longer than baby leaves from a supermarket bag.<br /> #Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.<br /> #In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture. Add freshly ground pepper to taste and more salt if desired. <br /> <br /> <br /> <br /> &lt;small&gt;&#039;&#039;NY Times&#039;&#039; [https://www.diningandcooking.com/25234/turkish-yogurt-and-spinach-dip/ https://www.diningandcooking.com/25234/turkish-yogurt-and-spinach-dip/]&lt;/small&gt;<br /> &lt;div class=&quot;keywords&quot;&gt; turkish spinach yoghurt &lt;/div&gt;<br /> &lt;div class=&quot;recipeindexentry&quot;&gt;&#039;&#039;&lt;small&gt;Turkish Spinach and Yoghurt dip&lt;/small&gt;&#039;&#039;&lt;/div&gt;</div>

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