Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Spinach, fresh Black pepper; freshly ground
2 tb Lemon juice, fresh 1 c Yoghurt; unflavored
1 ts Onion; finely grated 1 tb Mint, fresh; finely cut or
1/2 ts Salt ;1 teaspoon dried mint

Wash the spinach under cold running water. Drain, then strip the
leaves from the stems and discard the stems and any tough or
discolored leaves.
In a heavy 2 to 3 quart saucepan, bring « cup of water to a boil
over high heat. Add the spinach, reduce the heat to low and simmer
tightly covered for about 10 minutes. Drain the spinach in a sieve,
cool to room temperature and squeeze it completely dry. Chop it as
finely as possible.
In a dep bowl combine the spinach, lemon juice, onion, salt and a
few grindings of pepper. Toss the mixture about with a spoon, then
stir in the yoghurt and mix thoroughly together.
Refrigerate for at least 1 hour, or until thoroughly chilled.
Transfer the borani to a chilled serving bowl and sprinkle the top
with mint.

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Source: Time Life Series: Middle Eastern Cooking "crica 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 03-11-95

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