Turkish Spinach Dip - Ispanak Borani
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
127 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Turkish Spinach Dip - Ispanak Borani
Report
Ispanak Borani is a creamy, earthy, and delicious Turkish dip made with spinach, onions, garlic, and yogurt. It’s usually served as an appetizer, or a side dish and is best when served with warm bread or pita.
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Ingredients
- 1 tablespoon good quality olive oil
- 1 banana shallot or small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 500 g baby spinach
- ⅓ teaspoon salt
- 1 cup thick yogurt
For Garnishing
- 1 tablespoon good quality olive oil
- ½ teaspoon paprika
- ¼ teaspoon chili flakes
Instructions
- Start by thoroughly washing the spinach, especially if using fresh leaves. Spinach can carry a lot of dirt, so take your time to rinse it well. If you’re using frozen spinach, allow it to thaw and then squeeze out as much water as possible.
- Heat a tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté for a few minutes, until softened but not browned.
- Stir in the minced garlic along with salt, and sauté for another minute, until fragrant.
- Add the spinach to the pan and cook for about 5 minutes, stirring occasionally, until it wilts down. Fresh spinach releases quite a bit of liquid, so continue cooking until the moisture evaporates, leaving the spinach dry and tender.
- Once cooked, let the spinach cool for 10 minutes.
- In a mixing bowl, add the cooked spinach and the yogurt. Stir everything together until well combined. Check the seasoning, and adjust it to your taste. Transfer to a serving plate.
- Heat a tablespoon of olive oil in a small pan, add the chili flakes and paprika. Stir and drizzle over the top of borani before serving.
Equipments used:
Notes
- Use a firm yogurt as runny yogurt will make your dip watery and not very pleasant looking. If you can't find firm yogurt, drain runny yogurt using a cheese cloth for a few hours, ideally overnight.
- Thoroughly wash the spinach, as it can carry a lot of dirt. Soak it in plenty of water and take your time to rinse it well.
- To make a vegan version, substitute the yogurt with a plant-based alternative. There are plenty of great dairy-free yogurts made from almonds, coconuts, or cashews that can work just as well.
- If you want to use frozen spinach, make sure to drain it thoroughly after thawing to avoid a watery dip.
- Alternatively, you can cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
314mg
(13%)
Potassium
796mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
11780IU
(236%)
Vitamin C
37mg
(41%)
Calcium
184mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 314mg | 13% |
| Potassium | 796mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11780IU | 236% |
| Vitamin C | 37mg | 41% |
| Calcium | 184mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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