Middle Eastern Yogurt with Spinach and Parsley (skdadl)


Middle Eastern Yogurt with Spinach and Parsley
Recipe type: dip
  • 5 Tablespoons olive oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, minced
  • ¼ cup minced parsley
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 pound fresh spinach
  • 2 cups plain yogurt
  • Freshly ground black pepper to taste
  1. Heat the oil in a skillet over medium heat. Add the onion and sauté until soft. Add the garlic and stir for fifteen seconds. Add the parsley and sauté for another fifteen seconds. Turn off the heat and let the mixture cool in the skillet.
  2. Wash the spinach and place in a pot with only the water clinging to its leaves. Sprinkle with one teaspoon salt and one teaspoon sugar. Cook for about five minutes, until wilted and dark green.
  3. Drain and rinse under cold water. Squeeze until fairly dry and then mince finely.
  4. Put the yogurt in a bowl and beat lightly until smooth. Add all the ingredients in the skillet, the spinach, and the freshly ground pepper. Mix well. Serve chilled or at room temperature.