 |
ABGUSHTE MIVEH (DRIED FRUIT SOUPS)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 lb Lean lamb or beef stew meat
1 lb Lamb or beef soup bones
7 c -- water
1 Limu omani (dried lime)
-optional
Freshly ground black pepper
2 tb Ghee or butter
1 lg Onion -- finely chopped
2 ts Turmeric
1 c Prunes -- pitted
1/2 c Dried apricot halves
1/2 c Dried peaches -- chopped
1/3 To 1/2 cup brown sugar
1 To 2 T. lemon or lime juice
Cut meat into small cubes and place in a soup pot with
bones, water, and dried lime if available. Bring
slowly to the boil, skimming when necessary. Add salt
and pepper, cover and simmer gently for 1 1/2 hours or
until meat is almost tender. Remove bones and dried
lime if used.
In a frying pan, heat ghee or butter and fry onion
until transparent, stir in turmeric, and cook until
lightly browned. Add to soup with dried fruits (these
may be washed if necessary, but do not require
soaking). Cover and simmer for 30 minutes. Add sugar
and lemon or lime juice to taste so that soup has a
pleasant sweet-sour flavor. Serve hot.
Source: The Complete Middle East Cookbook by Tess
Mallos.
Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com
- - - - - - - - - - - - - - - - - -
|
