Ispanak — Turkish Spinach Stew – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 15–20 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the paprika and cumin and stir.

   Stove
2. 5
   If the spinach is fresh, wash it and add whole leaves; if frozen, thaw and squeeze before adding.

   💡Frozen spinach that isn't squeezed releases water into the pan, and the dish comes out watery and dull: squeeze it with your hands until barely a drop comes out.
3. 6
   Add the spinach and cook 8–10 minutes, stirring, until it is tender and cooked down.

   Stove
4. 7
   Season the spinach with salt and black pepper.
5. 8
   Serve hot with the unsweetened soy yogurt on top and with the lemon juice.