Wash the spinach and then cook until it collapses, drain and let cool. Then divide the spinach into 2 equal portions. Remove 500 g yoghurt and stir until creamy, season with salt and pepper. Cut a portion of spinach into small pieces and fold into the yoghurt cream. If necessary, chill a little longer. Borani is done!
A few days later you can make another serving with the remaining spinach and yogurt.
Tastes really good and is quick to make. Can be eaten well with any main course.
My grandma still pounded the spinach, then it is even finer, but at the same time it is more complex.
P.S .: A 1 kg pot of yoghurt is good and cheap in Arab or Turkish grocery stores.
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