2 tablespoons olive oil, divided
1 cinnamon stick, broken into pieces
1 tablespoon ground nutmeg
1 small red onion, broken into pieces
1 clove garlic, crushed
1 (3 ounce) package spinach, rinsed and dried
1/2 cup raisins
1/2 cup chopped mint
1/2 cup sifted pitted dates, pitted, 5 whole
2 cups plain yogurt
salt and black pepper to taste
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon concentrated garlic sauce
1/2 cup chopped water chestnuts
fresh dill weed
fresh parsley leaves
1/2 pound zucchini, peeled and diced
1 tablespoon pure dried mint leaves
1/4 teaspoon ground black pepper
1 cup pitted pitted dates (yield: about 4 cups)
Heat olive oil in a large skillet over medium heat. Saute the cinnamon and nutmeg until fragrant. Stir in dried onion, garlic, spinach, raisins, mint, ground black pepper and oven-safe 1 cup of yogurt. Simmer, turning vegetables continually, for about 20 minutes or until most of the liquid has been absorbed.
Heat 1/2 cup of oil for each tablespoon of ginger and 3 tablespoons of maraschino. Whisk together cooled butter, vinegar, Worcestershire sauce, garlic, water chestnuts, dates and basil and saute until all vegetables are tender and sauce is no longer warm. Serve warm with flavoured sour cream
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