Turkish Spinach Dip - Ispanak Borani

5 from 1 vote

Turkish Spinach Dip - Ispanak Borani

Ispanak Borani is a creamy, earthy, and delicious Turkish dip made with spinach, onions, garlic, and yogurt. It’s usually served as an appetizer, or a side dish and is best when served with warm bread or pita.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 125kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 mortar and pestle

Ingredients

1 tablespoon good quality olive oil
1 banana shallot or small onion (finely chopped)
1 clove garlic (finely chopped)
1 lbs baby spinach (450 grams)
⅓ teaspoon salt
1 cup thick yogurt

For Garnishing

1 tablespoon good quality olive oil
½ teaspoon paprika
¼ teaspoon chili flakes

US Customary - Metric

Instructions

Start by thoroughly washing the spinach, especially if using fresh leaves. Spinach can carry a lot of dirt, so take your time to rinse it well. If you’re using frozen spinach, allow it to thaw and then squeeze out as much water as possible.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté for a few minutes, until softened but not browned.
Stir in the minced garlic along with salt, and sauté for another minute, until fragrant.
Add the spinach to the pan and cook for about 5 minutes, stirring occasionally, until it wilts down. Fresh spinach releases quite a bit of liquid, so continue cooking until the moisture evaporates, leaving the spinach dry and tender.
Once cooked, let the spinach cool for 10 minutes.
In a mixing bowl, add the cooked spinach and the yogurt. Stir everything together until well combined. Check the seasoning, and adjust it to your taste. Transfer to a serving plate.
Heat a tablespoon of olive oil in a small pan, add the chili flakes and paprika. Stir and drizzle over the top of borani before serving.

Notes

Use a firm yogurt as runny yogurt will make your dip watery and not very pleasant looking. If you can't find firm yogurt, drain runny yogurt using a cheese cloth for a few hours, ideally overnight.
Thoroughly wash the spinach, as it can carry a lot of dirt. Soak it in plenty of water and take your time to rinse it well.
To make a vegan version, substitute the yogurt with a plant-based alternative. There are plenty of great dairy-free yogurts made from almonds, coconuts, or cashews that can work just as well.
If you want to use frozen spinach, make sure to drain it thoroughly after thawing to avoid a watery dip.
Alternatively, you can cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.

Nutrition