Ramadan Recipes: Borani
Throughout Ramadan, we’ll be providing you with a series of recipes to help you make the most of iftar and suhur. Each recipe includes Sunnah ingredients and comes with an easy to print downloadable recipe card to help you as you go in the kitchen.
This week’s recipe is courtesy of Communications Manager, Tijen. For a refreshing iftar, Tijen recommends borani. Borani is a Persian word referring to mezes made with yoghurt. There are many different Borani recipes in Turkey, Afghanistan and Iran, but this Turkish soup version uses spinach, which is packed with iron and other nutritious vitamins, and bulgur wheat – a great source of slow-releasing carbohydrates.
Serves: 4-6
Time: 15 minutes
Ingredients:
1 cup of bulgur wheat
2/3 bunches of chopped flat-leaf spinach (chopped into rough ribbons)
Yoghurt (preferably home-made)
Garlic
Salt
Method:
1. Boil your bulgur wheat in water until almost cooked. The ratio of water to wheat is roughly 2:1, although you don’t have to be strict as bulgur soaks up extra water.
2. When the wheat is 2/3 cooked, add the chopped spinach leaves and some of the chopped stalks if you like. If you’re adding stalks, add them slightly earlier than the leaves.
3. When everything is cooked, drain and rinse under cold water and leave to cool.
4. Once cooled, mix with yoghurt, water, salt and garlic to taste. You can try it thicker for a meze, but in this version the consistency should be like a soup rather than a thick, creamy dip. For extra refreshment, add ice cubes.
So, download the recipe card and give it a go! Don’t forget to also let us know how you get on by sending us your pictures via social media.
