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Print Middle Eastern spinach

Variations on this vegetarian side dish are eaten across the Middle East. It's good with pitta, with chickpeas and with a bit of grilled lamb or chicken. For an optional extra sauté black mustard seeds or walnuts and add to the mixture.


  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • Olive oil
  • 1 tsp cumin, roasted & ground
  • 1 tsp black mustard seeds (optional)
  • 300g spinach
  • 400ml natural yoghurt
  • Juice of 1 lemon
  • Salt & cayenne pepper


  1. Chop the onion and the garlic cloves and fry them gently with the cumin and mustard seed, if using, in olive oil until soft.
  2. Wash and chop the spinach then blanch it. Remove the spinach from the pan and squeeze out the water then mix it in with the onions and garlic.
  3. Add enough good natural yoghurt until it becomes a thick creamy mixture. Season with salt, cayenne pepper and lemon juice to taste.
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