Spinach Roots and Zucchini Stew
Author: 
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is delicious, with or without meat. The spinach stems and roots should be separately washed once removed from the spinach leaves. Once the yoghurt has been added to the hot dish, it is important not to do more than gently heat it, otherwise the yoghurt will curdle. It will still taste wonderful but it won't be pretty.
Ingredients
  • 2 Tbsp olive oil
  • 150g cubed lamb meat (optional)
  • 1 medium onion chopped
  • 2 garlic cloves chopped finely
  • 250g peeled and chopped zucchini
  • 200g cooked chickpeas
  • 250g spinach roots and stems washed very carefully
  • 1 cup beaten yoghurt
  • 2 tsp dried mint
  • 1 to 2 tsp pul biber (red pepper flakes)
  • ½ cup water
  • Salt and Pepper
Instructions
  1. Heat the oil in a medium sized casserole dish
  2. Add the onion and fry for 2 minutes if adding meat. If not, fry for 5 minutes.
  3. Add lamb and fry for 5 minutes, turning to colour
  4. Add zucchini and chickpeas and fry for 2 minutes
  5. Add water and season to taste with salt and pepper
  6. Bring to the boil and then turn down to a simmer for 15 minutes
  7. Add the spinach stems and roots and once bubbling again, give them 6 minutes simmering
  8. Turn off the heat and take a ladle of juice from the pan and add it to the beaten yoghurt
  9. Mix the yoghurt sauce well and slowly add it to the pan
  10. Turn the heat on again and very gently warm it up.
  11. Test the seasoning and then add the dried mint and pul biber.
Recipe by Seasonal Cook In Turkey at http://seasonalcookinturkey.com/spinach-roots-and-zucchini-stew/