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Sour spinach

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

Wash, drain and chop the spinach. Set aside.

2

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.

3

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.

4

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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