Ghalieh Esfanaaj Recipe
with ground meat, split-peas, lentils, spinach, mint and kashk (thick whey)
Makes 4 Servings
- ground lamb or beef, 250 grams (0.55 lbs)
- black-eye beans, 50 grams
- split peas, 50 grams
- lentils, 50 grams
- fresh spinach, 1 kg (2.2 lbs)
- small onions, 2
- mint, 100 grams
- kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
- cooking oil
- black pepper
Wash black-eye beans, split-peas, and lentils, and soak in warm
water for about 2 hours. Add salt and cook over medium heat for
15-20 minutes. About one cup of water should be left.
Peel and grate onions. Add to ground meat with salt and black
pepper, and mix well. Shape the mix into small balls. Fry balls
in cooking oil over medium heat until colour changes.
Wash spinach and chop finely. Add to black-eye beans, split-peas,
lentils, and meat balls, and cook over low heat for about 15
minutes until there is no water left. Wash mint and chop finely.
Fry in oil for a few minutes. Add kashk and mint on top of