Persian onion soup with eggs and walnuts

Ingredients
1/3 cup sunflower oil
1/3 cup flour
1/2 tsp turmeric
1/2 cup walnuts, quarters
2 cup spinach
1/2 cup lemon juice
1/2 cup brown sugar
pepper, salt
5 eggs
5 cups water
2 large onions
Persian onion soup with eggs and walnuts
Photo added on
Photo author
AnnaJames
Method
Onions fry in the oil, add turmeric and flour, fry gently, Pour a little water until it becomes a mess without lumps. Add 2 cups water, salt, pepper, sugar and the walnuts. Boils, put spinach and the remaining water, boil again reduce the temperature and carefully put 3 eggs. By veiled eggs, remove from heat, wait for it to cool, and add the remaining 2 eggs beaten with lemon juice. * I added the parsley, although not included in the recipe and allow to cool until I can stick my little finger in the soup, so as not to cross the soup thickenerta.
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Difficulty
Average
Tested
0 users
Author
AnnaJames
05 Oct 2014
Source
* The Complete Middle Eastern Cookbook *, Tess Malos

Comments

And how many onions put?

Two big heads ... I failed to write the most important :(, sorry, will correct recipe.