A very tasty and, above all, light dish, which is why it is also perfect for the summer. You can also eat it cold.
First clean the spinach leaves. It has to be washed thoroughly so that there is no more soil in the finished dish, otherwise it crunches when eating and is not nice. To do this, I fill my sink with water and let the spinach swim in it for a while, `rub` it through with my hand and let the water drain off again and repeat the process. You should do this at least 3 times, more often if necessary. Then drain the spinach in a colander.
Peel and dice the onions. Fry the minced meat. When it`s already fried all over, add the onions and continue frying. Sprinkle a pinch of sugar on top and season with salt and pepper. Fry until nice toasted aromas develop. Then squeeze the garlic clove and stir in the tomato and pepper pulp, fry briefly. Turn down the heat and add the first serving of spinach. Stir in as best you can and then put the lid on and wait a few minutes. The spinach collapses faster with the lid. Mix everything well and add more and more spinach until everything has landed in the pot. Finally the rice is added. Then add a little bit of hot water, about a glass of water (200 ml). Not too much, we don`t want soup, but the water helps the rice cook. Let it simmer with the lid on low heat for 20 minutes, then stir again. If it is still too liquid, you can simmer a little with the lid open so that the liquid evaporates.
It tastes best when served with garlic yogurt. To do this, simply squeeze as much garlic as desired in natural yoghurt and lightly salt. Flatbread can be served with it.
Note: The rice is only used to bind the dish and should deliberately not be in the foreground, but the spinach.
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