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Sautéed spinach with garlic yogurt and browned butter

Whole recipeFrom: T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler

Ingredients

  • 1,000 gSpinach
  • 100 gWater
  • 72 gButter
  • 311 gYogurt
  • 6 gGarlic

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Spinach67%
  2. Yogurt21%
  3. Water 7%
  4. Butter 5%
  5. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pick over the spinach, wash it and chop it.

  2. Boil the chopped spinach in 1 tea glass of water in a pot and drain it. Once cool, squeeze it well by hand.

  3. Heat 2 spoonfuls of the butter in a pan and sauté the spinach for a few minutes. Transfer it to a serving plate and wait for it to become lukewarm.

  4. Crush the garlic in a mortar, mix it into the yogurt and whisk.

  5. Cover the lukewarm spinach with the garlic yogurt.

  6. Heat the remaining 3 spoonfuls of butter well in another pan, drizzle it over the yogurt and serve.

Where this recipe comes from

From a published work: quantities come from T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler; the method is written in our own words.

Last changed: November 1, 2026

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