Eshkeneh

If you have had a long day and don’t feel like eating out but can’t find much in your refrigerator, here’s a really easy and quick way to feed yourself and your family.  Eshkeneh, or Persian onion soup is a pleasant and quick meal.  It is also a vegetarian meal.

Ingredients:

1. 2-3 Onions
2. Cooking oil or virgin olive oil
3. 3-4 Eggs
4. 1 Tablespoon Dried Feenugreek (Shanbalileh) (You can substitute dried mint if you don’t have or if you don’t like Shanbalileh)
5. 1/2 Teaspoon Turmeric
6. 2 Tablesppon Flour
7. Salt and pepper to taste
8. I also add one finely chopped large potato to add more texture to the soup and to help it thicken a bit, but the traditional recipe does not call for potatoes.

Directions:

1. Chop the onions finely and fry them with oil. 
2. Add the finely chopped potato if you wish to use it and stir until half cooked.  
3. Add the flour and the dried feenugreek or mint leaves and stir.
4. Add the turmeric.
5. Add 3-4 cups of water to the mix and let it come to a boil and boil for 10 minutes.
6. Add salt and pepper.
7. In a small bowl, break the eggs and beat them to mix the whites and the yokes.
8. Slowly add the mixed eggs to the soup and stir in between to keep the eggs from lumping together.
9. Let the soup boil for another five minutes.
10.  Serve with bread.

Bon Appetit!