Recipe - Borage Garnishes

One half pound Spinach, fresh
2 tablespoon Lemon juice, fresh
1 teaspoon Onion; finely grated
One half teaspoon Salt
Black pepper; freshly ground
1 cup Yoghurt; unflavored
1 tablespoon Mint, fresh; finely cut or
;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.
Source: Time Life Series: Middle Eastern Cooking "crica 69"

MMed by: earl.cravens@salata.com
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998