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Tahini and lemon sauce for Spanakorizo

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Souvlaki View Drop Down
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    Posted: 03 October 2012 at 23:44



For the spanakorizo stew

500 gr. spinach 
1/2 bundle fresh dill, chopped
1 onion, finelly chopped
2-3 spring onions, chopped with the green part
1 teaspoon salt
1/4 sweet red paprika
1/2 cup olive oil
50 gr. rice
2 cups water, warm

and if you are not preparing the tahini sauce juice of half lemon Exclamation

Put half of the oil in a pan and saute the onions for a while. Add the spinach if it is frozen. If you are using fresh spinach cook it for 5 minutes and pour the water, then add it to the pan to fry. 
Stir for a minute then add the rice. Fry for 2 minutes, add the other half of the oil, the water, salt, sweet red paprika, dill cover the pan and when it comes to a boil, lower the temperature and simmer for 15 minutes, untill the rice is cooked. 
If needed add another half cup of water, this depends on the type of rice. I use Carolina and 2 cups are enough. 

For the tahini sauce: 

juice of half lemon
1 tablespoon tahini
and water. 

mix tahini and lemon juice in a bowl. Add water until the sauce is rather thin. 

Serve with the spinach and rice dish and enjoy! SmileThumbs Up
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 01:18
Souvlaki, Good Morning,
 
Simple and lovely recipe ...
 
I am quite a spinach fan, and make this dish from time to time.
 
Shall definitely try your recipe the next time I prepare it.
 
Thanks so much for posting it.
 
Kind regards.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Souvlaki View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Souvlaki Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 01:40
thank you so much Margi, 

I like this sauce because spinach contains iron that I need lots, and tahini contans calcium that together with the vitamin C fron the lemon increases the amounts of iron absorbed from the organism.

Ying Yang

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 02:00
Souvlaki,
 
You are welcome.
 
I am quite a spinach fan.
 
Like you, I too, am quite health conscious, only buy fresh, predominately am veered to the Mediterranean Diet ( Italian, Greek, Iberian and Provençal & of course some Turkish & Moroccan ), and eat very very little " preservative " foods. 
 
I like Mexican too, however, prefer it in Tulúm on Rivera Maya, Mérida and Mexico D.F. verses in Madrid.
 
Fueling the body, is like giving a car petrol or gasoline ... The fuel is the energizing ... I dislike food ladened with fat, sodium and artifical preservatives as it just makes me feel ill.
 
Just not accustomed to this style of eating.
 
Glad to see you posting your lovely repertoire of simply fab recipes.
 
Have a lovely day,
Ciao, Margi.  
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 02:27
 
Souvlaki,
 
I thought this Greek Gastronomic Newsletter would interest you: www.kalofagas.ca
 
Kind regards.
Margi.
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 02:49
This looks delicious Souvlaki....it is going to the top of my "to do" list.
I'm a lover of both spinach and rice so I'm quite sure I'll enjoy this dish.Clap
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2012 at 11:24
Very nice, Souvlaki - one that I will try next spring!
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