bismillah

Cook's Corner

Algerian Soup-Shourba

Ingredients:

- 2 pounds of Lamb (or Chicken, or Beef)
- 7 Tomatoes (blended) or 2 table spoons of Tomato paste
- ½ cup of garbanzo beans
- 1 Tablespoon of Oil
- 1 Onion (chopped)
- 1 Carrot
- 1 Zucchini
- ¼ cup chopped Cilantro
- ½ cup chopped Parsley
- ¼ teaspoon of Black Pepper
- ¼ teaspoon of Cinnamon
- ½ cup of Orzo pasta or another soup Pasta

Preparation:

1. Wash, slice, and puree the tomatoes.
2. Cut the meat in 1 inch cubes.
3. Brown the meat and chopped onion in the oil on medium heat.
4. Add the chopped cilantro, parsley, and all the spices and continue to cook.
5. Add enough water to cover the meat (approx. ½ the pot full) and bring to a boil. Cover and let simmer for about 30 minutes.
6. Now add the carrot and zucchini (whole) to the boiling pot, along with the pureed tomatoes.
7. When the meat is tender and the vegetables are cooked, take out the carrot and zucchini and puree them in a blender. Return to pot.
8. Now add enough water to achieve the needed quantity, along with any tomato paste, if necessary.
9. Add the pasta and cook until done.

Serve with slices of lemon.

ENJOY!


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December 2001
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