Pazı Borani (Turkish Swiss Chard with Yogurt)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Wilted chard, leaves and stems both, gets folded into thick Greek yogurt with garlic, then olive oil warmed with chili flakes is drizzled across the top in a red streak.
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It is served cold, as part of a Turkish meze spread. Only half the minced garlic is cooked with the onion, while the rest stays raw in the yogurt, where its sharp edge survives. Most watery borani comes from mixing the chard while it still holds heat, which pulls liquid out into the sauce. A low-moisture strained yogurt keeps the coating thick for the same reason. Done right, the plate holds no loose water, and the cool yogurt and warm chili oil stay distinct.
Ingredients
Instructions
- 1
Wash the Swiss chard, drain the water, and chop both leaves and stems into bite-sized pieces.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat 20ml olive oil in a pan, sauté the onion and half of the minced garlic, then add the Swiss chard and cook until wilted.
- 4
Mix the Greek yogurt, remaining minced garlic, and salt in a bowl to prepare the yogurt sauce.
- 5
Combine the cooled chard with the yogurt sauce.
Briefly heat the chili flakes in the remaining 10ml olive oil and drizzle it on top.
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