Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
Saute onion, cinnamon, cardamom, and

Heat the vegetable oil in a dutch oven or other large pot.
Cook the onions over medium heat until softened.

Stir to dissolve the sugar in the water.
Crush the cardamom seeds (with a rolling pin or pestle and mortar)

Dough: In a large bowl combine flour, oil, salt and water.
Mix well, knead until the dough becomes homogeneous in

Melt oleo in large non-stick skillet.
Add onion, celery, and carrots.
Saute until onions are transparent and carrots are crisp