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.
INGREDIENTS:
- 2 10-oz packages Spinach (frozen)
- 1/4 cup Sesame oil
- 1 tsp Cinnamon
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Salt
- 2 medium cloves Garlic
DIRECTIONS:
- Defrost spinach and drain. Chop garlic.
- Heat sesame oil. Stir in spinach, garlic and salt.
- When heated, add cumin, coriander and cinnamon.
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