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Categories:
walnuts sesame seeds coriander seeds cumin seeds nigella seeds ground sumac chili powder kosher salt bunches spinach ground cumin seeds ground cinnamon garlic salt yogurt extra-virgin olive oil pomegranate seeds
Viewed: 38 - Published at: 4 years agoIngredients
- 1/2 cup broken walnuts, very lightly toasted if desired
- 1/4 cup lightly toasted sesame seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons nigella seeds
- 1 teaspoon ground sumac
- 1/2 to 1 teaspoon mild chili powder or Aleppo pepper (optional)
- 1/2 teaspoon kosher salt or coarse see salt (or to taste)
- 2 large bunches spinach (1 1/2 to 2 pounds), stemmed and washed in 2 rinses of water
- 1 clove, ground
- 2 allspice berries, lightly toasted and ground
- 1/2 teaspoon cumin seeds, lightly toasted and ground
- 18 teaspoon ground cinnamon
- 1 garlic clove, cut in half, green shoots removed (more to taste)
- Salt to taste
- 23 cup drained yogurt or Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1/4 to 1/2 cup pomegranate seeds for garnish (optional)
Method
- Make the dukkah.
- Chop the walnuts very fine.
- Mix with the toasted sesame seeds in a bowl.
- In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill.
- Allow to cool.
- In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill.
- Allow to cool.
- When the spices have cooled, grind and add to the nuts and sesame seeds.
- Add the nigella seeds, sumac, chili powder and salt and mix together.
- Measure out 2 tablespoons and store the remainder of the dukkah in a jar in the refrigerator or the freezer.
- Steam the spinach over 1 inch of boiling water until wilted, 1 to 2 minutes (or a little longer, depending on how much spinach you have in your steaming basket; you may have to do this in batches).
- Turn the leaves with tongs about halfway through the steaming.
- My pot of choice for this is a pasta pot with an insert.
- Remove from the heat, rinse briefly with cold water and squeeze out excess water.
- If desired, chop coarsely.
- Combine the ground clove, allspice, cumin and cinnamon for the spinach, and set aside.
- In a mortar and pestle, combine the garlic and a generous pinch of salt and mash to a paste.
- Stir into the yogurt.
- Set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the ground clove, allspice, cumin and cinnamon mix.
- Cook until the mixture begins to sizzle, add the spinach and salt and pepper to taste.
- Cook, stirring, until the spinach is heated through and coated with the oil, 2 to 3 minutes.
- Transfer to a serving dish and spoon the yogurt over the top.
- Sprinkle the dukkah over the yogurt, garnish with pomegranate seeds, if desired, and serve.
