Arabic Spinach Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spinach, fresh
- 250 g minced beef
- 2 sprigs parsley, smooth
- salt
- Pepper, black, freshly ground
- 1 pinch cinnamon
- 2 tablespoon clarified butter
- 0.5 tablespoon ½ flour
- 800 ml meat stock
- 6 cardamom capsules
Print Recipe
Pin Recipe Instructions
- Clean, wash and drain the spinach. Then finely chop. Put the meat in a bowl. Clean and chop the parsley, add salt, pepper and cinnamon and mix with the meat. Shape it into cherry-sized balls.
- Heat the ghee (clarified butter) in a pan, fry the balls. Remove from pan and set aside. Add half a tablespoon of ghee to the frying fat and heat up strongly. Stir in the flour until lightly brown. Extinguish with 400 ml of meat stock, stir until smooth. Bring the broth to the boil and place in a saucepan. Stir in the rest of the broth and bring to a boil over medium heat.
- Heat the rest of the ghee in a pan, add the spinach and stir-fry for about 5 minutes, then add to the broth. Take the cardamom seeds out of the capsules, chop finely in a mortar, stir into the soup. Season the soup with salt and pepper. Put balls in. Let simmer open for another 5 minutes. Serve with flatbread.
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