Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb Spinach, fresh
- 2 tbl Lemon juice, fresh
- 1 tsp Onion, finely grated
- 1/2 tsp Salt
- Black pepper, freshly ground
- 1 cup Yoghurt, unflavored
- 1 tbl Mint, fresh, finely cut or 1 teaspoon dried mint
Directions
Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves.
In a heavy 2 to 3 quart saucepan, bring cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.
In a dep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together.
Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.
Category:Kuwaiti Recipes
Category:Kuwaiti Salads