Free Recipe Meat Soup with Rice (Egypt)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Meat Soup with Rice (Egypt) Recipe
1 lb Lean beef
Or lamb; cut
Into small pieces
6 c Water
Salt and pepper
1 md Onion
3 tb Butter
5 Cloves garlic; crushed
1 ts Vinegar
1 Loaf pita bread; crisped
2 c Cooked rice
Meat Soup with Rice (Egypt) Preparation
Simmer the meat in the water with salt, pepper and whole onion until the meat is tender; then skim off the scum and discard the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside. Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned; then remove to a serving bowl and keep warm. Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil. Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves. *Hanneman > Fatta, FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 NOTES: This soup is traditionally served by Egyptian Christians as the first meal after the Lenten fast. Dry the Pita bread in an oven until crisp. Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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