I used to eat yummy spinach as a kid - the way my family cooked it was always so delicious. It was their take on the typical Egyptian spinach recipe. I decided to recreated from my memory for my husband (who doesn't eat much greens or veggies) to prove to him that greens can be fun - and I succeeded with my Spinach Split peas (still no coriander TASHA). After that, I was randomly checking a new cookbook "Authentic Egyptian cooking" by Nehal Leheta and that's where I was reminded of the TASHA. TASHA is an Egyptian technique we use with Molokheya (another traditional green soup) where we heat butter and oil in a skillet, add minced garlic and dry coriander and as soon as it browns we add it to the green soup (molokheya) while its hot and listen to it going tshhhhh hence TASHA - the louder the more delicious! I borrowed the TASHA for my spinach and that's when it got even more yummmm! (don't add salt to this recipe - TASHA takes care of that :) <br />By the way, this spinach recipe can be served with rice or noodles and/or folded into a pie!

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