Isfânâkh mutajjan (fried spinach)

SOURCE: Translation of the original from A Baghdad Cookery Book(ch. VI) is in Cariadoc, Vol. 1, p.12. Modern version by Mathilde Eschenbach.
ORIGINAL: 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 cummin, dry coriander and cinnamon : then remove.
NOTES: Use plain sesame oil (which a lot of grocery stores carry these days), not the Chinese toasted sesame oil. Be careful with the oil--it seems to heat up more quickly than other oils, and it foams up easily. If I make this again, I'll probably put in more cinnamon and less of the other spices.
  1. Defrost spinach and drain. Chop garlic.
  2. Heat sesame oil. Stir in spinach, garlic and salt.
  3. When heated, add cumin, coriander and cinnamon.

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