Best 5 Middle Eastern Spinach With Spices And Yogurt Recipes

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In the vast culinary landscape of Middle Eastern cuisine, there lies a dish that captivates the senses and tantalizes the palate: Middle Eastern spinach with spices and yogurt. This vibrant dish, often known as Sabanekh bil zeit, is a testament to the region's rich culinary heritage, where aromatic spices, fresh herbs, and creamy yogurt come together in perfect harmony to create a symphony of flavors. Whether you're a seasoned home cook or a curious culinary explorer, this article will guide you through the steps of preparing this delightful dish, offering tips and insights to ensure you create a memorable and authentic experience.

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MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT



Middle Eastern Spinach with Spices and Yogurt image

This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 3

Number Of Ingredients 10

1 clove (1/8 teaspoon ground)
2 allspice berries (1/8 teaspoon ground)
1/2 teaspoon coriander seeds or cumin seeds
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
Salt to taste
1 cup drained yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 12-ounce bag baby spinach, washed

Steps:

  • Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
  • In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
  • Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH IN YOGURT SAUCE



Spinach in Yogurt Sauce image

Provided by Maya Kaimal

Categories     Side     Vegetarian     Yogurt     Spice     Curry     Spinach     Cumin     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 11

3 1/2 tablespoons vegetable oil, divided
1/2 small onion, chopped
1 pound spinach, coarse stems discarded and leaves finely chopped
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons water
Salt
1 cup plain yogurt (not Greek-style)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Steps:

  • Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
  • Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

SPINACH WITH GARLIC YOGURT AND WALNUT DUKKAH



Spinach With Garlic Yogurt and Walnut Dukkah image

This is inspired by one of my favorite Middle Eastern spinach recipes. Use lush bunches of spinach from the farmers' market. You will only need a small amount of dukkah for this dish, but since it keeps so well and makes a great snack, you might as well make a whole batch and keep what you don't need on hand in a jar in the freezer or refrigerator.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

1/2 cup broken walnuts, very lightly toasted if desired
1/4 cup lightly toasted sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons nigella seeds
1 teaspoon ground sumac
1/2 to 1 teaspoon mild chili powder or Aleppo pepper (optional)
1/2 teaspoon kosher salt or coarse sea salt (or to taste)
2 large bunches spinach (1 1/2 to 2 pounds), stemmed and washed in 2 rinses of water
1 clove, ground
2 allspice berries, lightly toasted and ground
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
Salt to taste
2/3 cup drained yogurt or Greek yogurt
1 tablespoon extra virgin olive oil
1/4 to 1/2 cup pomegranate seeds for garnish (optional)

Steps:

  • Make the dukkah. Chop the walnuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill. Allow to cool. In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac, chili powder and salt and mix together. Measure out 2 tablespoons and store the remainder of the dukkah in a jar in the refrigerator or the freezer.
  • Steam the spinach over 1 inch of boiling water until wilted, 1 to 2 minutes (or a little longer, depending on how much spinach you have in your steaming basket; you may have to do this in batches). Turn the leaves with tongs about halfway through the steaming. My pot of choice for this is a pasta pot with an insert. Remove from the heat, rinse briefly with cold water and squeeze out excess water. If desired, chop coarsely.
  • Combine the ground clove, allspice, cumin and cinnamon for the spinach, and set aside.
  • In a mortar and pestle, combine the garlic and a generous pinch of salt and mash to a paste. Stir into the yogurt. Set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the ground clove, allspice, cumin and cinnamon mix. Cook until the mixture begins to sizzle, add the spinach and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. Sprinkle the dukkah over the yogurt, garnish with pomegranate seeds, if desired, and serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 2 grams, TransFat 0 grams

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT



MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT image

Categories     Leafy Green     Side

Yield 3 servings

Number Of Ingredients 10

1 clove (1/8 teaspoon ground)
2 allspice berries (1/8 teaspoon ground)
1/2 teaspoon coriander seeds or cumin seeds
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
Salt to taste
1 cup Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 12-ounce bag baby spinach, washed

Steps:

  • 1. Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside. 2. In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside. 3. Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely. 4. Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.

MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES



Mushroom-Spinach Soup With Middle Eastern Spices image

Absolutely glorious soup from Melissa Clark in the *New York Times*. I combined oil and butter and used a whole lime's worth of juice; don't forget the yogurt!

Provided by lecole54

Categories     Spinach

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons extra-virgin olive oil
1 1/4 lbs mixed mushrooms, chopped (such as cremini, oyster, chanterelles and shiitake)
1/2 lb shallot, finely diced
1 tablespoon tomato paste
2 teaspoons thyme leaves, chopped
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces Baby Spinach
1 lime, juice of
plain yogurt, for serving (optional)

Steps:

  • Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  • Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  • Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  • Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : Calories 217.5, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 1524.4, Carbohydrate 14.8, Fiber 2.1, Sugar 1, Protein 3.2

Tips:

  • For the best flavor, use fresh spinach. If you're using frozen spinach, be sure to thaw it and squeeze out any excess water before using.
  • If you don't have ground cumin or coriander, you can use whole seeds and grind them yourself in a spice grinder or mortar and pestle.
  • Feel free to adjust the amount of spices to your taste. If you like a spicier dish, add more cumin, coriander, and cayenne pepper.
  • Serve the spinach with warm pita bread, rice, or quinoa.

Conclusion:

Middle Eastern spinach with spices and yogurt is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be served with a variety of sides. Whether you're looking for a vegetarian main course or a healthy side dish, this recipe is sure to please.

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