Cylindrical spinach stew in hot yogurt sauce - Walla! Food

2021-12-27T06:26:40.586Z

Are the markets and fields full of fresh spinach? Chef Nashat Abbas teaches to make a stew from the green leaves with lots of garlic in a hot yogurt sauce. Most delicious with rice. For the full recipe >>

Cylindrical spinach stew in hot yogurt sauce

The markets are now full of fresh spinach, and Chef Nashat Abbas uses it to make one of the wonderful dishes he grows - spinach leaves cooked with lots of garlic in a thick, sour sauce of hot yogurt.

On white rice, alongside fish, or as a delicious green shashlik, do not give up this great stew

Walla!

Food

27/12/2021

Monday, 27 December 2021, 08:00 Updated: 08:20

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Take advantage of the winter and the green abundance it brings with it.

Spinach and garlic stew in yogurt (Photo: Shani Brill)

"When we were children and in the village there were not many cars like today and certainly not public transport, we would walk every day to school between the neighborhoods. Every morning I would come across a jade that wandered the alleys and sold his wares. "From home on the day of school, the houses will have a pleasant smell of garlic cooked with spinach in chicken stock."

The

chef

recalls

Abbas carrying the

flavors and aromas that accompanied his childhood in the Galilee in the village of Cana.

Nashat Abbas, the brother of chef Hossam Abbas and who was the chef for years of El Babour restaurant in Wadi Ara and El Babour Yam in Acre, set out on a new path and recently opened the Sahara Palace restaurant in Kfar Nin in the Jezreel Valley.

There in front of the valley fields he cooks Galilean food consisting of delicacies and childhood memories combined with new and ancient techniques.

Cylindrical vegetable soup with fresh hyssop

To the full article

Chef carries Abbas with fresh wild spinach that will soon become a stew (Photo: Shani Brill)

Spinach and garlic stew in hot yogurt sauce (Photo: Shani Brill)

The winter weather made us want to ask Abbas to warm us up with recipes for stews and soups that combine winter leaves, which can now be found in the markets, easily picked up near the house or while hiking.

After equipping us with his recipe for a cylindrical vegetable soup with fresh hyssop, he teaches how to make one of the wonderful dishes of the kitchen he grew up on - spinach leaves cooked with lots of garlic in a thick, sour sauce of hot yogurt.

This dish can be eaten with white rice or rice with brown noodles and can be served with fish.

Some people break eggs into it and make a great green shashlik.

In any case, take advantage of the winter and the green abundance it brings with it and do not give up this wonderful stew.

Spinach stew in hot yogurt

Recipe By: Nashat Abbas, Walla!

Food

30 minutes work
Easy to prepare

Arabic
vegetarian
milky
Extras
vegetables
Stews
kosher

Spinach stew in hot yogurt (Photo: Shani Brill)

Ingredients

- 250 g freshly washed and coarsely chopped fresh spinach (or chard)
- 10 cloves of peeled and halved garlic
- ¼ Olive oil
- 1 chicken / vegetable or water casserole
- ½ as a white pepper
- ½ A teaspoon of black pepper
- 1 teaspoon salt
- 1 lemon squeezed into fresh juice
For hot yogurt sauce:
- 500 ml goat yogurt
- 1 teaspoon cornflour
- 1 teaspoon chicken soup powder
- 1 teaspoon salt
- ½ as ground flour
- 4 saffron threads
For submission (optional)
- A handful of roasted pine nuts
- Olive oil for sprinkling
For the conversion table, click here>

Preparation

How to make a spinach stew in hot yogurt?

1
First prepare the yogurt sauce:
cook all the ingredients over a low heat until it boils about 5 minutes and set aside.
2
Spinach:
Heat the olive oil in a saucepan and fry the garlic until golden (be careful not to burn it, as it will not get bitter).
Add the spinach and fry for a few more minutes.
3 Pour the chicken stock and spices and cook everything together until the spinach leaves soften and are ready.
4 Drain the spinach leaves from the cooking liquid and pour the hot yoghurt sauce over them.
Stir and if desired sprinkle over roasted pine nuts and drizzle with olive oil.
Serve with white rice.
Please note:
The role of the cornflour and soup powder in the yoghurt sauce is to 'tie' it so that it does not fall apart during cooking.
Do not give up on them.