Shula Kalambar
A dish of lentils & spinach - contributed by L. J. Spencer, Jr.
  • 1 cup Brown lentils 
  • 8 oz. Frozen spinach (1 lb. fresh) 
  • 1/2 tsp. Coriander, ground 
  • 1/2 tsp. Cumin, ground 
  • 1 clove Garlic, crushed 
  • Salt to taste
  • Black pepper, to taste 
  • 2 T Butter, melted
Boil lentils until tender, about 3/4 to 1 1/2 hrs. Defrost spinach and drain well. Chop spinach leaves finely and stew gently in their own juices until tender. Drain lentils and add them to the spinach. Season to taste. Stir well. Add butter, and let it melt into vegetables. Serves 6.

Notes on the recipe:

Prepared in medieval Persia to heal the sick. For the cure to be effective, the ingredients had to be bought with money begged in the streets. From The Book of Middle Eastern Food, pg. 266, Claudia Roden.

Metric, Celsius, & Gas Mark Equivalencies

L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.

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Shula Kalambar © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer

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