Composition / ingredients
Step-by-step cooking
Step 1:
Rinse the spinach leaves thoroughly, tear off the tails. This procedure is the longest, I advise you to thoroughly rinse each leaf so as not to crunch with sand afterwards))) In the absence of fresh spinach, try to take frozen, in which the leaves are preserved as much as possible. Very finely chopped spinach, I think, will not go.
Step 2:
Chop the onion and fry it in vegetable oil. The Turks do it with olive oil, but since there are many opponents to heat olive oil, I recommend the usual sunflower oil. Then add the pasta. At this stage, meat lovers can add minced meat.
Step 3:
Put spinach in portions and, covering with a lid, let each portion "melt" for about a minute. When all the spinach moves into the pan and it turns out to be a runny mass, add rice (or bulgur), add a little water and cook over low heat until the rice is cooked. When cooking, it would be better if the spinach stood so hot for 10-15 minutes before serving. And it is served with sour cream or unsweetened yogurt.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Spinach - 22 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
