Khoresche Esfanaj

A traditional Ramadan dish

Ingredients

Directions

4-5 lbs. lamb (with bones, cut into pieces) 2 medium onions (finely chopped) ½ cup olive oil ½ tsp pepper salt to taste 1 tsp powdered turmeric 1 cup beef/chicken broth (no pork) ¾ cup lemon juice 6 scallion tops (minced) 2 bunches celery, leaves only (minced) 1½ pounds spinach leaves (chopped) 2 Tbs fresh dill (minced) ½ cup dried pea beans (soaked for several hours)

Brown the meat and onions in 2 Tbs oil in a casserole. Season with salt and pepper, turmeric, and add broth and lemon juice. Cover and simmer for 10-15 minutes. Wilt the vegetables in a frying pan without adding water, stirring constantly. Add remaining oil and fry for 5 minutes. Add vegetables and dill to meat. Add pea beans, and simmer for 45 minutes or until pea beans and meat are tender. Serves: 6 This dish is one of the oldest traditional recipes of the mideast. It has been used for centuries during Ramadan, the month-long period of fasting from sunrise to sunset. Muslims traditionally gather after sundown for family dinners and religious celebrations.

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