Arabic spinach soup

Ingredients for 4 servings:

• 400 g spinach, fresh
• 250 g minced beef
• 2 sprigs parsley, flat
• Salt
• Black pepper, freshly ground
• 1 pinch of cinnamon
• 2 tbsp clarified butter
• ½ tbsp flour
• 800 ml meat broth
• 6 cardamom capsules

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with meatballs

Clean, wash, and drain the spinach. Then chop finely. Place the meat in a bowl. Clean and chop the parsley, add it with salt, pepper, and cinnamon, and mix it into the meat. Form it into cherry-sized balls. Heat the ghee (clarified butter) in a pan and fry the balls. Remove from the pan and set aside. Add half a tablespoon of ghee to the frying fat and heat it vigorously. Stir in the flour until lightly browned. Deglaze with 400 ml of meat stock and stir until smooth. Bring the stock to a boil and pour into a saucepan. Stir in the remaining stock and bring to a boil uncovered over medium heat. Heat the remaining ghee in a pan until vigorous, add the spinach, and fry for about 5 minutes, stirring continuously, then add to the stock. Remove the cardamom seeds from the pods, finely crush them in a mortar, and stir them into the soup. Season the soup with salt and pepper. Add the balls. Continue cooking uncovered for about 5 minutes. Serve with flatbread.