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Aarshe Saak is almost
standard fare in many parts of the Middle East. In Greece it is
normally made without the meatballs and is called Avgolemono.
Ingredients
- large onion - 2
- oil - 45ml/3 tbsp
- ground turmeric - 15ml/1 tbsp
- yellow split peas - 100g/3½ oz/½
cup
- water - 1.2 liters/2 pints/5
cups
- minced lamb - 225g/8 oz
- spinach - 450g/1 lb,
chopped
- rice flour - 50g/2 oz/½ cup
- lemon juice - 2 lemon
- garlic - 1-2 cloves, very finely
chopped
- fresh mint - 30ml/2 tbsp,
chopped
- eggs - 4, beaten
- salt and freshly ground black
pepper
Method
- Chop one of the onions, heat
30ml/2 tbsp of oil in a large frying pan and fry the onion until
golden.
- Add the turmeric, split peas and
water and bring to the boil. Reduce the heat and simmer for 20
minutes.
- Grate the other onion. Put it
into a bowl, add the minced lamb and seasoning and mix well.
- Using your hands, form the
mixture into small balls, about the size of walnuts.
- Carefully add to the pan and
simmer for 10 minutes, then add the chopped spinach, cover and
simmer for 20 minutes.
- Mix the flour with about
250ml/8fl oz/1 cup cold water to make a smooth paste, then slowly
add to the pan, stirring all the time to prevent lump.
- Stir in the lemon juice, season
with salt and pepper and cook over a gently heat for 20 minutes.
- Meanwhile, heat the remaining
oil in a small pan and fry the garlic briefly until golden. Stir
in the mint and remove the pan from the heat.
- Remove the soup from the heat
and stir in the beaten eggs. Sprinkle the garlic and mint garnish
over the soup and serve. Serves 6.
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