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Cook's Corner

Algerian Soup-Shourba


- 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


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.


The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186

December 2001
Ramadan 1422
Note from the Editor
Letters to the Editor
Islamic World News
Many in Hawaii
Turning to Islam
Surviving Our Enemy
Women in Islam
The Miracles of Zamzam
Islam is the Fastest Growing Religion
Dawah - Our Obligation
Wisdom in Islam
Stories of the Sahabah
Events Foretold
in the Quran
Math in the Quran
Letter From Mecca by Malik El-Shabazz
Why I Embraced Islam
Eating Together
The Miracle
of the Ant
Sand and Stone
Ramadan Soup
Kid's Corner
Imagine When
You Die
Eid Stamp & Poster