RFCJ RECIPE ARCHIVE
Posted by : Shoshana Boublil T'fina Speenak (North-African style) - meat
Speenak (cut up) oil beans (whatever is available, recom.: more than one kind) barley (optional) chickpeas (optional) potatoes Kuzbara (coriander/cilantro)- 1 whole bunch, chopped turmeric (or saffron) salt meat: whatever you have/like in your chaulnt. The "spinak" is probably some kind of Swiss Chard or other beet-leaf. In the following recipe - you can use regular spinach. I'm not giving quantities. Just use whatever you use for any other chaulnt dish (at least 1 handful of beans per person and 1 potato per person, depending on the appetite of the people present. Saute spinach greens in oil until the oil is green and the greens are black (not burned)[patience, it takes time]. You can save this in the refrig. for future use. You need enough oil that the cut up greens won't stick to the bottom + 2 tbsps. Put together the chaulnt (legumes; meat; potatoes)in the pot. Add one heaping tbs. spinach/oil mixture for 3 people. add cilantro, 1-2 tbs. turmeric (I add salt just before serving). Mix. Add water to top of pot and boil. note: the oil is what gives the chaulnt its distintive green color and flavor - so make sure you don't drain all the oil. Put in crockpot or on hotplate to cook overnight. Make sure there is enough water in the pot when it is set to cook.
