جاجيك السبانخ

We place the oil in the pan, then add the onion and sauté until golden.

We add the chopped spinach to the pan, cover it, and let it wilt.

After the spinach wilts, we add salt, paprika, and seven spices, stir well, and set aside to cool.

In a bowl, we mix the yogurt with sumac, salt, tahini, lemon juice, and minced garlic, then whisk until smooth.

We add the cooled spinach to the yogurt mixture and stir until well combined.

We transfer the cacık to a serving plate.

We garnish with walnuts, pomegranate seeds, and a drizzle of olive oil.