Isfanakh Mautajjan*
| Categories: | Vegetable 13th century Arabic spinach |
| Original Source: | al-Baghdadi, Kitab al-Tabikh |
| Secondary Source: | |
| Cook: | Margaret of Greenwood Isle |
| Meeting Date: | 2005-10-16 |
Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame-oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove.
Ingredients
| 1 lb. | spinach |
| sesame oil to coat the bottom of the frying pan | |
| 2 cloves | garlic |
| cumin & coriander | |
| cinnamon | |
Steps
- Boiled spinach for a couple minutes then fried with sesame oil & garlic.
- After it was done I mixed the spices with the spinach & served.
Note
cumin & coriander: filled mortar & pestle 2/3 way before grinding.
cinnamon: about same amount as cumin & coriander once ground.
People thought that having lots of spices was good but the coriander was overpowering.