Best Ispanak Kavurma Turkish Spinach Recipes

Ispanak Kavurma (Turkish Spinach) image

Provided by COOKGIRl

Categories Spinach

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
4 tablespoons water (or beef or chicken broth)
salt and pepper, to taste
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

Steps:

Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
Arrange spinach on a platter. Place the yogurt sauce on top.
Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
Drizzle the infused red pepper over the yogurt sauce.

Turkish Spinach image

Provided by Nye McClelland

Categories Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced
4 fresh diced tomatoes
1 freshly squeezed lemon
2 -3 crushed garlic
1/2 teaspoon salt
pepper
2 bunches fresh spinach (washed extremely well and chopped)
1/2 cup rice
1/4 cup water

Steps:

Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
In a large pot heat oil, add onions and saute until soft.
Add all the ingredients in sequence and bring to a boil.
Reduce to low heat and cook until the rice is cooked.
Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.

Turkish Spinach and Lentil Soup image

Provided by Carole Reu

Categories Lentil

Yield 8 serving(s)

Number Of Ingredients 15

1 cup lentils, uncooked
5 cups nonfat beef broth
1 teaspoon salt
1/4 cup olive oil
2 cups onions, chopped
1/4 teaspoon cayenne
2 bay leaves
1/2 cup bulgur, raw
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
1 pinch dried rosemary
salt and pepper
2 cups spinach, coarsely chopped
to taste parsley, chopped

Steps:

Rinse the lentils.
Bring them to a boil in the beef broth.
Reduce heat and simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
Stir the mixture on medium heat until the onions and bulgur are lightly browned.
Mix in the parsley and tomatoes.
When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
Simmer the soup for 15 minutes.
Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
Garnish with more fresh parsley.
NOTES : Serve this soup with crusty bread.
Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.