Pantry Fun

Spinach Roots and Zucchini Stew

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I spent quite a long time with a family in Istanbul and the husband was raised in Hatay. His parents would often come over and bring a steaming casserole dish with them, all ready to be placed straight on the table.

spinach roots and zucchini stew

The Borani Stew as it is known in Hatay, before adding the yoghurt sauce

One of the most memorable meals they brought was this dish. I was bowled over how simple it seemed and yet how incredibly tasty. Not only that, but it is brimming in goodness.

AN ANTAKYAN SPECIALITY

This dish hails from Antakya, the far east of Turkey on the Syrian border. It is one of the region’s signature dishes, along with künefe, the fabulous sweet shredded pastry dessert with hot melted cheese .

A VARIETY OF VEGETABLES CAN BE USED

Many vegetables can be substituted in this casserole. One of my favourites is just using spinach roots and spinach stems. Other options include kale, silver beet/chard, pumpkin, broad beans or zucchini.

Spinach and zucchini stew

The dish after the yoghurt sauce has been added

Spinach Roots and Zucchini Stew
 
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This is delicious, with or without meat. The spinach stems and roots should be separately washed once removed from the spinach leaves. Once the yoghurt has been added to the hot dish, it is important not to do more than gently heat it, otherwise the yoghurt will curdle. It will still taste wonderful but it won't be pretty.
Author:
Recipe type: Main
Cuisine: Turkish
Serves: 4
Ingredients
  • 2 Tbsp olive oil
  • 150g cubed lamb meat (optional)
  • 1 medium onion chopped
  • 2 garlic cloves chopped finely
  • 250g peeled and chopped zucchini
  • 200g cooked chickpeas
  • 250g spinach roots and stems washed very carefully
  • 1 cup beaten yoghurt
  • 2 tsp dried mint
  • 1 to 2 tsp pul biber (red pepper flakes)
  • ½ cup water
  • Salt and Pepper
Instructions
  1. Heat the oil in a medium sized casserole dish
  2. Add the onion and fry for 2 minutes if adding meat. If not, fry for 5 minutes.
  3. Add lamb and fry for 5 minutes, turning to colour
  4. Add zucchini and chickpeas and fry for 2 minutes
  5. Add water and season to taste with salt and pepper
  6. Bring to the boil and then turn down to a simmer for 15 minutes
  7. Add the spinach stems and roots and once bubbling again, give them 6 minutes simmering
  8. Turn off the heat and take a ladle of juice from the pan and add it to the beaten yoghurt
  9. Mix the yoghurt sauce well and slowly add it to the pan
  10. Turn the heat on again and very gently warm it up.
  11. Test the seasoning and then add the dried mint and pul biber.

If you would like to see a few more spinach stems recipes, please go here

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