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!
The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186
info@islamicbulletin.org
