Khoresche Esfanaj

A traditional Ramadan dish

(contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 4-5 lbs. lamb (with bones, cut into pieces)
  • 2 medium onions (finely chopped)
  • ½ cup olive oil
  • ½ tsp pepper
  • salt to taste
  • 1 tsp powdered turmeric
  • 1 cup beef/chicken broth (no pork)
  • ¾ cup lemon juice
  • 6 scallion tops (minced)
  • 2 bunches celery, leaves only (minced)
  • 1½ pounds spinach leaves (chopped)
  • 2 Tbs fresh dill (minced)
  • ½ cup dried pea beans (soaked for several hours)

Brown the meat and onions in 2 Tbs oil in a casserole. Season with salt and pepper, turmeric, and add broth and lemon juice. Cover and simmer for 10-15 minutes. Wilt the vegetables in a frying pan without adding water, stirring constantly. Add remaining oil and fry for 5 minutes. Add vegetables and dill to meat. Add pea beans, and simmer for 45 minutes or until pea beans and meat are tender.

Serves: 6

This dish is one of the oldest traditional recipes of the mideast. It has been used for centuries during Ramadan, the month-long period of fasting from sunrise to sunset. Muslims traditionally gather after sundown for family dinners and religious celebrations.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:58:12 EST