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T'fina Speenak

Yield: 1 Servings

Ingredients and directions for this recipe

Speenak (cut up)
Oil
Beans (whatever is
-available, recom.: more
-than one kind)
Barley (optional)
Chickpeas (optional)
Potatoes
Kuzbara
-(coriander / cilantro)- 1
-whole bunch, chopped
Turmeric (or saffron)
Salt
Meat: whatever you have/like
-in your chaulnt.

Thanks for the help with the leafy greens. I wanted to share a unique
Shabbos dish, but it included these two ingredients. The "spinak" is
probably some kind of Swiss Chard or other beet-leaf. In the following
recipe - you can use regular spinach.

recipe: Rina Boublil

I'm not giving quantities. Just use whatever you use for any other chaulnt
dish (at least 1 handful of beans per person and 1 potato per person,
depending on the appetite of the people present ;-)].

a. saute spinach greens in oil until the oil is green and the greens are
black (not burned)[patience, it takes time]. You can save this in the
refrig. for future use. You need enough oil that the cut up greens won't
stick to the bottom + 2 tbs.

b. put together the chaulnt (legumes; meat; potatoes)in the pot. Add one
heaping tbs. spinach/oil mixture for 3 people. add cilantro, 1-2 tbs.
turmeric (I add salt just before serving). Mix. Add water to top of pot and
boil. note: the oil is what gives the chaulnt its distintive green color
and flavor - so make sure you don't drain all the oil.

c. put in crockpot or on hotplate to cook overnight. Make sure there is
enough water in the pot when it is set to cook.

See also:
Previous recipe T Quick Lunch: Kidney Beans
Next recipe T's Banana Cream Pie

Or try one of these recipes:
Cantonese Fish Filling (dim Sum--see Won Ton Skins)
Farm-style Leek Soup