Ash e Saak

Ash e Saak
Irani Spinach Soup

2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice

1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.

Garbanzo Beans and Spinach

Armenian Chickpeas and Spinach

Ingredients

1/2 cups of dried chick peas (garbanzo beans), or 3 cans cooked
1/4 cup olive oil
1 large onion, chopped
garlic powder or pressed garlic (optional)
1/4 cup tomato paste
salt
pepper
1 teaspoon sugar
1 large bunch of fresh spinach (about a pound or so)
lemon wedges

Instructions

1. soak and cook the chickpeas until tender if using dried version
2. put olive oil and onion and garlic in a pot and fry gently until tender and transparent. Add the tomato paste, a few teaspoons of salt, a generous grinding of black pepper, and sugar.
3. Add the cooked chickpeas to the tomato mixture.
4. wash the spinach well, removing any wilted leaves and any tough stems. You can choose to use the leaves alone or the tender parts of the stems with it. Chop them coarsely.
5. Add the spinach to the pot and simmer over low to medium heat for about 20-30 minutes. Add more water to the pot if you really need it.
6. when done, it should look wet, but not too liquid or soupy. Squeeze the lemon wedges on top of it, and serve with pita or flat bread and pickled vegetables.