I like it spicy with arugula, or half arugula and half parsley.
* Exported from MasterCook *
Turkish Yogurt and Spinach Dip - Cacik
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounce baby spinach -- (1 bag)
2 plump garlic cloves -- halved, green shoots removed
Salt -- preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice -- (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint -- or 1 teaspoon dried mint
2 tablespoons extra virgin olive oil -- to 3 tablespoons
2 cups thickened yogurt -- or thick Greek style yogurt (fat-free)
1 bunch scallions -- chopped (optional)
Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Yield: About 2 cups
Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.
AuthorNote: Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers,
cabbage and beets.
Cuisine:
"Turkish"
Source:
"MARTHA ROSE SHULMAN, Recipes for Health, NYT February 18, 2009"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 138 Calories; 7g Fat (38.9% calories from fat); 14g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 3507 0 0 0 0 0 0 0 0
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