Namak Magazine - Eshkeneh (Onion and Egg Soup)

Go to Issue 01.03 Overview | View all Recipes
On page 46 of Issue 01.03 we offered an simple recipe Eshkeneh (Onion and Egg Soup). Here it is...

Eshkeneh (Onion and Egg Soup)
Serves 4 people

What to put in it
2 Onions
2 Tablespoons Flour
1/4 Cup Vegetable Oil
3 Eggs
2 Tablespoons Dry Fenugreek
1/4 Teaspoon Turmeric Powder
Salt and Pepper
2 Tablespoons Lemon Juice
1 Potato (optional)

How to cook it
1. 1. Chop onions and fry in warm oil until a golden color. (A faster alternative is to purchase previously fried dried onions from your local Persian market.)

2. Add turmeric powder, fenugreek and flour. Stir for two minutes.

Steps 1-2

3. Very slowly add 3 cups water and stir so that flour dissolves completely. If the mixture is too thick, add 1 to 2 cups additional water. (An easier alternative is to dissolve the flour in water before adding it.)

Step 3

4. Add salt and pepper as desired, plus chopped potato (optional).

5. Bring to a boil.

6. (a) Beat eggs and (b) very slowly add them, one at a time, while stirring the soup.

Step 6a

Step 6b

7. Add lemon juice and let boil for about 5 minutes (or until potatoes are cooked).