National Post (National Edition)
MAAST-O-ESFENAJ
Spinach & yogurt with walnuts
❚ 250 g spinach leaves
❚ 500 g (2 cups) thick Greek yogurt
❚ 1 large garlic clove, minced
❚ 2 generous handfuls of walnut halves, roughly chopped
❚ 2 tsp sumac, plus extra to garnish
❚ Olive oil, for drizzling ❚ Sea salt flakes and freshly ground black pepper
❚ Flatbread, to serve
1. Bring a saucepan of water to a boil, add the spinach and simmer for 2 to 3 minutes until wilted. Then drain and plunge into a bowl of iced water to stop it from cooking further. Once cooled, drain well and finely chop.
2. Put the spinach into a mixing bowl with the yogurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. 3. Spread the mixture out on a flat plate, then drizzle with olive oil and sprinkle with extra sumac and the reserved walnuts before serving.
Serves: 6–8