The Story of Omaj

Osh-e omaj, the Persian name of the soup in the recipe overleaf, is made in many parts of Iran, with variations in the ingredients used, but I especially like this Tabrizi version because it uses only a few ingredients and is easy to make. And, of course, it’s delicious. “Omaj” refers to the small pellets of dough prepared by mixing wheat flour, salt, and water. Ashkenazi Jews make similar small dough pellets for Passover and call it “matzah farfel.” You can see the pasta pellets at the bottom of the photo.