When the apostle Paul wrote to the Ephesian Christians [Eph. 6], he was not suggesting that they view their conflict with the powers of darkness as a battle whose outcome still hung in the balance. He was telling them they needed to “be strong in the Lord, and in the strength of His might” (v. 10, emphasis added); to “stand firm” (vv. 11, 13); to use the spiritual armor – truth, righteousness, the gospel of peace, faith, salvation, and God’s Word – to resist the schemes of the devil. They were to fight from a position of victory, not out of fear that Satan might make them toast.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Middle east, Iran, Vegetable, Salad, Time/life	4	Servings

INGREDIENTS

1/2	lb	Spinach, fresh
2	tb	Lemon juice, fresh
1	ts	Onion; finely grated
1/2	ts	Salt
		Black pepper; freshly ground
1	c	Yoghurt; unflavored
1	tb	Mint, fresh; finely cut or
		;1 teaspoon dried mint

INSTRUCTIONS

Wash the spinach under cold running water.  Drain, then strip the leaves
from the stems and discard the stems and any tough or discolored leaves.
In a heavy 2 to 3 quart saucepan, bring « cup of water to a boil over
high heat.  Add the spinach, reduce the heat to low and simmer tightly
covered for about 10 minutes.  Drain the spinach in a sieve, cool to room
temperature and squeeze it completely dry.  Chop it as finely as possible.
In a dep bowl combine the spinach, lemon juice, onion, salt and a few
grindings of pepper.  Toss the mixture about with a spoon, then stir in the
yoghurt and mix thoroughly together.
Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer
the borani to a chilled serving bowl and sprinkle the top with mint.
Source: Time Life Series: Middle Eastern Cooking  "crica  69"
MMed by: earl.cravens@salata.com
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

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