Silq bi-Laban (Chard in Yogurt)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- chard
- salt
- Persian yogurt
- garlic
- nigella
Instructions
- Trim leaf tips from large-ribbed chard, cut into span-length pieces, and wash.
- Boil in salted water until done, then drain and dry.
- Fold into Persian yogurt with garlic, scatter with nigella, and use.