Buranee – Spinach with Yogurt

posted on: May 2, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Chief Medical Practitioner to the British Levant Company in the mid-18^th century Alexander Russell, noted that the Arabs did not believe that there was any place on earth where yogurt was not found. That is because it has been a main staple of Arab cooking for millennia, served on its own or mixed with greens or fresh herbs.

In the case of the dish buranee, the Arabs have had it on record since medieval times, as both vegetarian and made with meat.  Where eggplant was the vegetable used in the original dish, Damascus and Aleppo uniquely offer it with spinach – Aleppo, however, giving it the name sabanikhiya.

2 pounds baby spinach washed thoroughly

1 1/2 cups plain yogurt

4 cloves garlic, crushed

1 teaspoon salt

6 tablespoons olive oil

1/2 teaspoon baharat

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon black pepper

1/2 cup finely chopped coriander leaves (cilantro)

1/4 cup chopped walnuts

1/4 cup pine nuts, toasted

             In a large saucepan on medium-low heat, add spinach, cover and cook for 5 minutes, or until wilted. Remove spinach and drain completely of water and set aside.

            In a bowl, combine yogurt, garlic and salt.  Set aside.

             In a large frying pan on medium-high, heat oil and sauté spinach, spices, and coriander leaves for 5 minutes, stirring constantly.

            Transfer spinach mixture to a serving platter. Spoon yogurt mixture over top. Sprinkle with walnuts and pine nuts.

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