Chefhola Gourmet Appetizers Based Dips Spinach Tarator

Spinach Tarator (Ispanak Tarator)

Summary

Spinach Tarator is an essential, refreshing, and nutritious cold appetizer where fresh spinach is lightly sautéed and combined with strained yogurt, garlic, and various aromatics.

Historical Background

“Tarator” is a general term derived from the Arabic word “taratür,” originally referring to sauces made with garlic and vinegar, with roots in Mesopotamia and the Levant. Over time, in Anatolian cuisine, it evolved into vegetable-based mezze with yogurt. The spinach version is one of the best examples reflecting both the fresh herb culture of the Aegean and the “healthy mezze” tradition blended with yogurt.

Recipe and Ingredients

The foundation consists of fresh spinach leaves that retain their freshness and thick strained yogurt. A perfect flavor balance is achieved with garlic, olive oil, and a touch of walnuts.

Ingredient List

• Main Ingredient: 500g fresh baby spinach (or cleaned spinach leaves)
• Yogurt Base: 2 cups full-fat strained yogurt
• Aromatics: 3 cloves garlic (crushed), 1/2 tea glass crushed walnuts
• Sauce: 3 tablespoons cold-pressed extra virgin olive oil, 1 teaspoon salt
• Optional: 1 pinch fresh dill (finely chopped)

Preparation Process

1. Preparing the Spinach: Thoroughly wash the spinach in plenty of water and dry it well. Chop finely.
2. Sautéing/Wilting: Heat 1 tablespoon of olive oil in a large pan. Sauté the spinach over high heat for just 2–3 minutes without letting it lose its color. If it releases water, be sure to drain it and let it cool.
3. Combining: In a mixing bowl, combine the strained yogurt, crushed garlic, salt, and cooled spinach, mixing until homogeneous.
4. The Final Touch: Transfer to a serving plate. Drizzle the remaining olive oil over the top and garnish with walnuts.

Recipe Tips

• Consistency: If your yogurt is too watery, be sure to strain the excess liquid using a cheesecloth; the tarator should have a thick consistency.
• Color: To ensure the spinach remains a vibrant green, cook it briefly over high heat.
• Texture: Do not grind the walnuts into a powder; leaving them slightly coarse enhances the flavor and mouthfeel.

Presentation

Transfer to a wide, shallow plate and use the back of a spoon to create a small “well” in the center. Pour extra virgin olive oil into the center and garnish with a few whole walnut halves. It pairs exceptionally well with toasted sourdough bread.

Nutritional Values (Per Serving – Approx.)

Category and Place in World Cuisine

• Category: Cold Appetizer / Mezze
• Place in World Cuisine: A vegetable-focused variation within the “yogurt salad” (similar to Tzatziki) category of Balkan and Mediterranean cuisine.

Best For

• Vegetarians.
• Those on a low-carb diet.
• Anyone looking for a quick, practical, and healthy meal.

Allergy Warnings

• Dairy Products: Not suitable for those with lactose intolerance.
• Nuts: Poses a risk for those with walnut allergies.

Why should you eat this?

Spinach is a powerhouse of iron and Vitamin K. Its bioavailability increases when combined with yogurt. Being both light and satisfying, it makes for an ideal “functional food” for lunches or evening meals.

Popular Questions and Answers

• Should spinach be used raw?
  • Answer: In traditional tarator, lightly sautéing the spinach reduces its volume and makes it easier to digest.
• How long can I store the tarator?
  • Answer: It stays fresh for 2 days in the refrigerator in an airtight container.
• Can regular yogurt be used instead of strained yogurt?
  • Answer: You can, but the consistency will be runny, which is why strained yogurt is recommended.
• Should I use the spinach stems?
  • Answer: You can use the very fresh ones by chopping them finely, but avoid the tough stems.

Zero Waste Note

Do not throw away the spinach stems! If they are not too tough, chop them finely and add them to a vegetable soup or sauté them separately. Additionally, use the “whey” (the liquid strained from the yogurt) in your soups or pastries to get closer to your zero-waste kitchen goal.

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