Spinach, like most vegetables in the Arab world, is also cooked with tomatoes. Almonds are a special touch.

　　

Ingredients

serves 4

　　1 pound spinach

　　1 onion, coarsely chopped

　　2 1/2 tablespoons vegetable or extra-virgin olive oil

　　2 tomatoes, peeled and chopped

　　Salt and pepper

　　1/3 cup blanched almonds, toasted or fried (optional)

　　

Step 1

Wash the spinach, and remove stems only if they are hard and thick. Put it in a pan with the lid on and no extra water over low heat. Cook for moments only, until the leaves crumple in a soft mass.

　　

Step 2

Fry the onion in 2 tablespoons of the oil until soft and golden. Add the tomatoes, salt, and pepper and cook until reduced a little. Stir in the spinach. Fry the almonds in the remaining oil and stir them in. Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf