Spinach with Split-Peas and Coriander Tasha

January 28, 2014
0 Ratings
  • Serves 4
Author Notes

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
  • 3 bunches cut spinach (lengthwise) - about 6 to 7 cups
  • 1 piece large chopped onion
  • 1 handful chopped parsley
  • 2 cups homemade chicken stock/beef stock
  • 1 pinch pepper
  • 1 teaspoon butter
  • 1 tablespoon corn oil
  • 3 pieces minced garlic
  • 1 tablespoon dry coriander
  1. Heat olive oil in a medium pot and add the onions to fry until translucent - about 8 minutes on medium heat.
  2. 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.
  3. Add the split peas and let it simmer for another 5 to 10 minutes.
  4. 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.
  5. 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!

See what other Food52ers are saying.

  • Yasmine El Gharably
    Yasmine El Gharably
  • Rebeccah
  • windin

4 Reviews

Rebeccah February 16, 2014
Hi, the recipe sounds delicious - I can't wait to try. With the peas I assume you soak overnight?
windin January 29, 2014
how much split peas? its not in the recipe
Yasmine E. January 29, 2014
Oops. It's 2 table spoons. Thank you for the notice!!
Yasmine E. January 31, 2014
Do you know how I can edit to add that ingredient?