Sour spinach

Time 1 hour 25 minutes
Yields Serves 4
Sour spinach
(Ringo H.W. Chiu / For the Times)

Wash, drain and chop the spinach. Set aside.


Melt the butter in a large saucepan over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the lamb and brown with the onions, about 5 minutes. Add 2 1/4 cups water and simmer until the lamb is quite tender, 30 to 40 minutes.


Stir in the bulgur and salt and add the spinach. Cover and cook over low heat until the spinach is done, 8 to 10 minutes.


Stir in the pomegranate molasses. Bring the mixture to a boil, remove from the heat and let stand 10 minutes before serving. Serve with rice.

From “Sufi Cuisine” by Nevin Halici. Pomegranate molasses is available in Middle Eastern markets.

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