Traditional Turkish Spinach Borani (Ispanak Borani)
196kcal
Ingredients
The Spinach Base:
- ½ lb Fresh Spinach (approx. 8-9 oz, washed and finely chopped)
- 1 medium Onion (finely diced)
- 3-4 tbsp Vegetable Oil or Olive Oil
- Salt (to taste)
The Creamy "Terbiye":
- 1.5 cups Plain Yogurt
- 1 tsp Mayonnaise
- 1-2 cloves Garlic (minced)
- Salt (to taste)
The Sizzling Topping:
- 2 tbsp Butter
- 1 tsp Sweet or Hot Paprika
Equipment
- Large Skillet: For sautéing the spinach and onions.
- Mixing Bowl: For whisking the garlic yogurt base.
- Small Saucepan: For melting the red pepper butter.
- Chef’s Knife: To finely dice the onions and spinach.
Method
- Wash the spinach thoroughly and chop finely. Dice the onion into small cubes.
- Sauté the onions in oil until translucent. Add the spinach and cook until wilted and dry.
- Remove the spinach from the heat and allow it to cool completely to room temperature.
- In a mixing bowl, whisk together the yogurt, mayonnaise, minced garlic, and salt.
- Fold the cooled spinach into the yogurt mixture until well combined.
- Melt butter in a small pan, stir in the paprika, and turn off the heat immediately.
- Plate the borani and drizzle the hot red pepper butter over the top just before serving.
Nutrition
Serving1servingCalories196kcalCarbohydrates14gProtein10gFat12gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat3gTrans Fat0.1gCholesterol4mgSodium134mgPotassium480mgFiber2gSugar7gVitamin A5567IUVitamin C18mgCalcium164mgIron2mg
Notes
If your spinach releases too much liquid during sautéing, drain it in a fine-mesh sieve before mixing it with the yogurt. This ensures your Ispanak Borani remains thick and scoopable! Serve chilled at 4-7°C (40-45°F) for the ultimate refreshing experience.