Ghalieh Esfanaaj



Ingredients: (4 servings)


ground lamb or beef, 250 grams
black-eye beans, 50 grams
split peas, 50 grams
lentils, 50 grams
fresh spinach, 1 kg
small onions, 2
mint, 100 grams
kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
cooking oil
salt
black pepper


Directions:


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
Ghalieh-Esfanaaj.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk