Turkish spinach

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Wash the spinach leaves thoroughly and tear off the tails. This procedure is the longest, I advise you to thoroughly rinse each leaf so as not to crunch with sand later))) If you don’t have fresh spinach, try taking frozen spinach, in which the leaves are preserved as much as possible. Very finely chopped spinach, I think, will not work.

2. STEP 2

   

   Chop the onion and fry it in vegetable oil. The Turks do this with olive oil, but since there are many who are against heating olive oil, I recommend regular sunflower oil. Then add the pasta. At this stage, meat lovers can add minced meat.

3. STEP 3

   

   Add the spinach in portions and, covering with a lid, let each portion “melt” for about a minute. When all the spinach has moved into the pan and is a runny mass, add the rice (or bulgur), add a little water and simmer until the rice is cooked. When cooked, it would be better if the spinach stood hot for 10-15 minutes before serving. And it is served with sour cream or unsweetened yogurt.