Gümüşhane Spinach Borani with Garlic Yogurt
In this borani, spinach is drained and cooked with buttery onions and egg. Garlic yogurt and melted butter go on top once the greens have cooled a little. This home adaptation of the Gümüşhane recipe in Türkiye’s Culture Portal uses spinach, weighed ingredients and less yogurt. For 4 servings, allow 15 minutes of prep, about 23 minutes of cooking and 10 minutes for cooling. Why does borani turn watery?Spinach that has not drained properly releases water onto the plate. Letting the mixture cool on a wide plate before adding the yogurt also helps the topping hold its texture. Sources and related recipeQuick cacık with cucumber and yogurt · Gümüşhane borani in Türkiye’s Culture Portal · USDA FSIS The nutrition estimate counts drained water in the input weight and does not model cooking losses. Sodium values for egg, salt and water are missing from the catalog, so the sodium total is incomplete.
Ingredients
Ingredients
Step-by-Step Method
Wilt the spinach
Wash and roughly chop 450 g trimmed spinach. Cover and cook in a wide pot with 60 g water over medium heat for 4 minutes, until wilted. Drain in a sieve and press out the liquid with the back of a spoon.
Soften the onion
Finely chop 100 g onion. Melt 15 g butter in a skillet over medium heat and cook the onion, stirring, for about 6 minutes until soft and translucent.
Cook the egg and spinach
Add 50 g whole egg without shell to the skillet and stir immediately. Add the drained spinach and 3 g salt. Cook over medium-low heat for about 12 minutes, stirring, until no liquid pools in the skillet and the egg is fully set. The mixture should reach at least 71.1 °C inside.
Finish with yogurt and butter
Spread the spinach on a serving plate and let it cool for about 10 minutes. Crush 5 g garlic, whisk with 250 g plain yogurt and spoon over the spinach. Melt the remaining 10 g butter over low heat for about 1 minute and drizzle it over the yogurt.
Chef's Tips & Tricks
Press the spinach in the sieve and cook off any pooled liquid in the skillet to keep the yogurt from thinning.