Eshkeneh "Onion Soup"
- 2 Servings
- Cooking Time: 25 minutes
- Onion, 150 grams
- Potato, 150 grams
- Fenugreek or Mint, 1/2 cup fresh leaves, or 1 tablespoon dried
- Egg, 2
- Flour, 1 tablespoon
- Ground Turmeric, 1/3 teaspoon
- Salt, 1/2 teaspoon
- Black Pepper, 1/3 teaspoon
- Boiling Water, 500ml
- Cooking Oil, 2 tablespoons
- Thinly slice the onion
- Cube the potato
- Finely chop up the fenugreek/mint (if you are using fresh leaves)
- Pour oil into the cooking pot and fry the onion until slightly golden.
- Add flour, turmeric, salt, black pepper and mix thoroughly.
- Add the potato, fenugreek (or mint), and water, bring it to boil, place the lid on and cook over medium low heat for about 10 minutes until the potatoes are soften. Adjust the seasoning.
- Break the eggs into the pot and stir the mixture for 1-2 minutes until the eggs are cooked. Scramble the eggs while stirring.
Fenugreek has a slightly bitter taste in it and some prefer to use mint instead. Original Eshkeneh recipe does not call for potatoes, but some include the potatoes to add more texture to the soup. Whichever variation you choose the result will be a creamy and delicious onion soup that with adding a piece of bread can be a main course all by itself.