Spiced Turnips with Spinach and Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

A lusty Middle Eastern vegetable stew, delicious in the summer when the Turnips are getting fairly large and the tomatoes ripe and full of flavour. Such stews are a favourite of Sephardim, especially Baghdadi Jews. Enjoy with rice or a stack of warm pitta bread.


  • 450 g/1 lb plum tomatoes
  • 2 onions
  • 60


  1. Cut a small cross in the bottom of the tomatoes, plunge them into boiling water for 30 seconds, then refresh in cold water. Drain, peel away the tomato skins and chop the flesh roughly.
  2. Slice the onions. Heat the olive oil in a large frying pan or sauté pan and gently fry the onion slices for about 5 minutes until golden. Ensure that they do not blacken.