By Ancient Girl Kitchen
Eshkeneh is an old, ancient recipe that dates back to Parthia, to around 250 BCE.
- 1 cube shape chopped potato
- 2 eggs
- 1 tbsp of wheat flour
- 1 large onion diced
- 1 tbsp of dried fenugreek herb
- 1 tsp of turmeric powder
- 1 tsp black pepper powder
- 1 tsp of salt
- 4-5 tbsp of Extra Virgin Olive Oil
- 4 cups of water
- Heat 4 to 5 tbsp of oil in a pot
- Fry the onions in the pot until golden
- Add turmeric & black pepper powder and fry for a few seconds
- Add flour and fenugreek herb and fry for a few seconds
- Add 4 cups of water
- Add in the potato
- Cover on medium heat until potato is cooked
- Add in salt
- Add salt to eggs, beat lightly, and add it to the pot
- Keep stirring eggs until they are mixed and merged well to the soup
- Cover pot and let it simmer for five minutes
- Pour in a large soup bowl and serve with fresh lemon juice and a nice warm bread
