Iranian Food: Borani Esfenaaj

1 kg fresh spinach

250 grams yogurt

2 onions (thinly sliced)

4 cloves of garlic (finely chopped)

2 tablespoon cooking oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden.

Add spinach and fry together over medium heat until cooked.

Let it cool down completely in the refrigerator.

Add salt and pepper to yogurt to taste and beat the yogurt until.

Add spinach to yogurt and mix well. The mix should be thick and homogeneous.

Now this tasteful side-dish is ready to serve.

Apple Dessert

Coffee with Chocolate and Honey

Refried Bean Soup