Soups
Eshkeneh
اشکنه
Iran
Onion soup thickened with flour and fenugreek and finished with a beaten egg, sometimes soured with grape juice or dried lime.
Original eatfuls sticker artwork
What it is
A closer look at Eshkeneh.
Onion soup thickened with flour and fenugreek and finished with a beaten egg, sometimes soured with grape juice or dried lime.
What to look for
Know it when you find it.
A cheap village soup with dozens of local forms. The fenugreek is what makes it distinctive rather than generic.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Eshkeneh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
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Iran
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آبگوشت
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Nigeria
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Àbùlà
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Ghana
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Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.