|
|
Hearty Soup
Recipe from Gulf States
المقادير
|
 |
1 kg mutton cutlets |
|
|
1 cup chickpeas |
|
|
1-2 onions, cut into coarse pieces |
|
|
2-3 zucchini, cut into coarse pieces |
|
|
2-3 cubes of mutton tail |
|
|
1-2 tomatoes, shelled and diced |
|
|
Ghee |
|
|
6-7 crushed garlic cloves |
|
|
1/2 cup vermicelli |
|
|
Pinch of saffron |
|
|
Salt and pepper |
|
|
|
|
طريقه التحضير |
|
 |
Leave chickpeas in water to soak a night before. |
|
|
Add cutlets to ghee and fry, then add all ingredients (except vermicelli), cover with double their measure in water, and cook until tender. |
|
|
Remove cutlets, pound vegetables, and return cutlets to pot over flame. |
|
|
When soup boils, adjust seasoning, add vermicelli and cook for 10 minutes longer, until vermicelli is tender and takes in the flavor of the soup. |
|
|
|
|
تعلقيقات المستخدمين
أضف تعليق
|
