Ghalieh Esfenaj

Wash the black-eyed peas, and let them cook with a glass of water to a point that they absorb the water and become soft. Grate the small onion and mix it with the beef, salt, pepper, and turmeric and make small meatloaves out of them.

Sauté the chopped spinach in some oil till it becomes lighter and loses its water. Slice the onion and sauté in the oil.

After it became lighter, add turmeric and stir nicely till the color turns gold. Pick 2 or 3 spoonfuls out for garnish. Empty the extra oil of the spinach, and put the meatloaves in the same pan, and move it a little but don’t fry it. After adding the loaves make sure, when you want to stir, not to use a spoon to mash the meatloaves.

After it gets a little warm, move the pan so they are separated and rolled. (do the same for the potatoes). Then add 2 glasses of boiling water (the water must definitely be hot) and let them cook.

Then add the black-eyed peas and spinach along with a bit of salt and pepper, and close the lid. Meanwhile, prepare the sauteed mint. As the oil gets hot, pour some dried mint in it, stir, and pick it up. Slice the garlic in circles and sauté with the turmeric.

Prepare the sauteed onions too and heat up the whey. The sauce must not be too much. After cooking for a while, serve in a dish and garnish it with the things you already prepared. You can serve this dish along with some pieces of bread or steamed rice.


  • Black-eyed peas: half a cup
  • Minced beef: 200 gr
  • Onion: 1 (small)
  • Whey: Necessary amount
  • Salt and pepper: Necessary amount
  • Sauteed mint, garlic, and onion: For garnish