Title: Porpachina Jajik (Spinach & Sour-Cream Spread
Categories: Jewish Kurdistan Israel Appetizer
Yield: 2 Cups

1/2	lb	Spinach, chopped water
1	lg	(3/4 cup) onion, chopped
1/2	ts	Salt
1	c	Sour cream
1/2	c	Whipped cream cheese

Literally creamed spinach w/onion, this simply seasoned table spread is generously lathered on Arabic breads of region, or on a bagel in our own cities, & it is an attractive breakfast food. It is also a dairy spread for those times, such Shavuoth, when meat is excluded from the diet.

1. Blanch spinach in boiling water for 5 mins. Drain & firmly press out liquid. 2. Mix onion & salt together & let stand for 10 mins. Then place onion/salt mixture in a clean cloth kitchen towel & firmly squeeze out liquid. 3. Mix spinach, onion, sour cream, & cheese together & whip it briskly. Refrigerate. Serve as a spread on bread or crackers.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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