I used to eat yummy spinach as a kid - the way my family cooked it was always so delicious. It was their take on the typical Egyptian spinach recipe. I decided to recreated from my memory for my husband (who doesn't eat much greens or veggies) to prove to him that greens can be fun - and I succeeded with my Spinach Split peas (still no coriander TASHA). After that, I was randomly checking a new cookbook "Authentic Egyptian cooking" by Nehal Leheta and that's where I was reminded of the TASHA. TASHA is an Egyptian technique we use with Molokheya (another traditional green soup) where we heat butter and oil in a skillet, add minced garlic and dry coriander and as soon as it browns we add it to the green soup (molokheya) while its hot and listen to it going tshhhhh hence TASHA - the louder the more delicious! I borrowed the TASHA for my spinach and that's when it got even more yummmm! (don't add salt to this recipe - TASHA takes care of that :)
By the way, this spinach recipe can be served with rice or noodles and/or folded into a pie! —Yasmine El Gharably
What You'll Need
Spinach with Split-Peas
cut spinach (lengthwise) - about 6 to 7 cups
large chopped onion
homemade chicken stock/beef stock
Heat olive oil in a medium pot and add the onions to fry until translucent - about 8 minutes on medium heat.
Add the cut spinach leaves, the parsley and the fresh coriander and mix it with the onions for a minute adding the chicken stock. As soon as it boils, put the heat down and cover. It should simmer for 15 minutes and you will find the spinach reducing and turning into a deeper green.
Add the split peas and let it simmer for another 5 to 10 minutes.
In the meantime, prepare the TASHA. Heat the butter and oil in a small skillet and add the garlic. As soon as it browns, add the coriander and mix with a spoon for a minute.
Throw the TASHA into the spinach while it is still on the stove but almost done. hear the sizzle and mix it in well. It is ready!