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Yogurt With Spinach Recipe
|Fresh spinach||16 Ounce|
|Plain yogurt||16 Ounce (2 Containers)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Roasted and ground cumin seeds||1 Teaspoon, roasted freshly|
Serving size: Complete recipe
Calories 400 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 59 mg
Sodium 4448.8 mg185.4%
Total Carbohydrates 40 g13.5%
Dietary Fiber 10.7 g42.6%
Sugars 23.2 g
Protein 29 g58%
Vitamin A 870% Vitamin C 218.2%
Calcium 103.3% Iron 79.3%
*Based on a 2000 Calorie diet
Make sure no sand is left.
Bring 4 quarts of water to boil in large pot.
Add 1 teaspoon salt.
When boiling, drop spinach in it and cover., As soon as the spinach wilts, remove it and put it in a colander.
Run cold water over it until it cools.
Squeeze out the water by pressing spinach between your palms and then mince.
Place the yogurt in a bowl and mix well with a fork.
Add the minced spinach, 1 teaspoon salt, black pepper, cayenne, and cumin.
Cover and refrigerate until ready to serve.
To serve: Serve cold with Lamb Cooked in Dark Almond Sauce or Koftas.
Serve also with cauliflower or carrots or potatoes.