Free Recipe Algerian Soup
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Algerian Soup Recipe
1/2 c Olive oil
1 lb Stewing lamb
Or beef with bones; cut into
-pieces
1 lb Chicken wings and necks; cut
-in half
1 lg Onion; diced
1 lg Potato; peeled and cubed
1 lg Zucchini; cut in large
-chunks
19 oz Cooked chickpeas; with
-liquid
Salt and pepper; to taste
3 ts Dried mint flakes
6 c Boiling water
1/2 c Fine egg noodles; broken
Into very small pieces
5 oz Tomato paste; approximately
1/2 c Shelled peas
Algerian Soup Preparation
ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid. In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes. Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot. *Hanneman > Shawrba Jaza”iriya FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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