Ingredients :
- 1 medium onion (grated)
- 2 tomatoes (seedless, peeled and grated)
- 1 cup celery (chopped)
- 1 cup parsley and coriander (chopped)
- 200 grams meat (cut into small pieces)
- 1 cup chickpeas (soaked overnight)
- 1 cup lentils
- 1 cup dried fava beans (optional)
- 3 tablespoons tomato paste
- 3 tablespoons rice or vermicelli pasta
- 1 cup flour
- to taste Salt
- 1 teaspoon ground black pepper (according to preference)
- 1 tablespoon ginger (grated)
- 1 tablespoon turmeric powder
- 1 pinch saffron
- 3 tablespoons ghee or butter, or 3 spoons of olive oil
- 3 liters water
Method :
- Add 3 L of water and let it cook until meat and chickpeas are tender enough.
- In a separate bowl, mix flour and water until you get a slightly thick and smooth batter. Leave a side.
- Make sure the meat is cooked through. Add tomato paste to the soup and mix well.
- Gradually add the flour smooth batter to the soup, keep stirring nonstop for 10 minutes. Make sure to mix very well to avoid flour lumps from forming. (Very important step).
- Add rice or vermicelli pasta and let it simmer on low heat for about 10 minutes.
- Serve along with dates and chebakia sweet
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