Ash-e-Sac

1 lb. ground meat
1 medium onion, grated
1/4 cup yellow split peas, washed
1 lb. spinach, coarsely chopped
5 eggs
1 1/2 cups sour grape juice (verjuice)
rice flour
2 large onions, finely chopped
2 teaspoons garlic puree (optional)
1 tablespoon dried mint
shortening
salt, black pepper
1 teaspoon baking soda

In a large pot add the chopped onions and tumeric and fry well.  Add 4 cups water and bring to a boil.  Add yellow split peas and spinach and cook 15 minutes.
Fry the garlic until it is just becoming pale yellow them add the mint and fry 5 minutes longer.
Combine the ground meat, grated onion, 2 eggs, baking soda and salt and pepper to taste.  Form into tiny meatballs (the size of a marble) and drop them into the ash.  Also add the garlic to the ashe.  Cook until the yellow split peas are tender.  Mix the rice four and verjuice together and add to the ash.  Stir well.  Add water if the ash is too thick.  Cook for 15 – 20 minutes.  Beat the remaining eggs until frothy.  Slowly pour the eggs into the boiling ash while stirring very slowly.  Adjust seasonings and serve.

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