Persian cooking: recipes · Ash & soups

Eshkeneh اشکنه

Simple onion soup with egg and fenugreek, the quick meal of our grandparents.

⏱ 40 min · vegetarian

Ingredients

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  • 9¾ onions
  • 3¼ tsp turmeric
  • 6½ tbsp flour
  • 6½ tbsp dried fenugreek leaves
  • 6½ waxy potatoes
  • 9¾ eggs
  • 6½ tbsp verjuice (sour grape juice) or lemon juice
  • 13 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Fry the onion rings until golden and briefly toast the turmeric, flour and fenugreek.
  2. Add 1 l water and the diced potatoes and simmer for 20 minutes.
  3. Beat the eggs and pour in slowly while stirring. Season with verjuice, salt and pepper.
  4. Serve with bread to break into the soup.