Persian cooking: recipes · Ash & soups
Eshkeneh اشکنه
Simple onion soup with egg and fenugreek, the quick meal of our grandparents.
Ingredients
- 20¼ onions
- 6¾ tsp turmeric
- 13½ tbsp flour
- 13½ tbsp dried fenugreek leaves
- 13½ waxy potatoes
- 20¼ eggs
- 13½ tbsp verjuice (sour grape juice) or lemon juice
- 27 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Fry the onion rings until golden and briefly toast the turmeric, flour and fenugreek.
- Add 1 l water and the diced potatoes and simmer for 20 minutes.
- Beat the eggs and pour in slowly while stirring. Season with verjuice, salt and pepper.
- Serve with bread to break into the soup.