I must say the second attempt has come out better and more taster, like they say practice makes perfect. you have a look
Thursday 11 September 2008
An Old Shorba , New style..............
This is Stranger in the dunniyah's shorba take two for me http://strangerinthisdunya.wordpress.com/2008/09/01/ramadan-recipes-algerian-shorba/
I must say the second attempt has come out better and more taster, like they say practice makes perfect. you have a look
I must say the second attempt has come out better and more taster, like they say practice makes perfect. you have a look
Subscribe to:
Post Comments (Atom)
Prayers for Peace
4 comments:
Assalaamu alaikum,
Yay! Glad it worked out for you masha'Allah. No chopping, that's what I love!
Salam alaykom :) do you have the recepie? can't acces her page hehe....
Salam alaykom.. whats the recepie? can;t accees her page :)
http://strangerinthisdunya.wordpress.com/2008/09/01/ramadan-recipes-algerian-shorba/
so sorry i am late with this.
Ingredients:
1 onion, peeled and quartered
1 medium carrot, washed and halved (no need to peel)
1 small courgette/zucchini
small piece of green pepper/capsicum
a few lamb chops
6 fresh tomatoes, peeled OR 1 tin plum tomatoes
2 tablespoons tomato concentrate
salt, pepper, sprinkle cinnamon
1.5 litres water
Method:
Throw all the above ingredients into the pressure cooker as they are, no need for chopping or dicing. Put the lid on and pressure cook until the meat and vegetables are soft.
Carefully remove the pieces of meat and then puree the soup with a handheld blender or pour into a jug blender.
Return to a gentle heat and proceed to remove the meat from the bone and break up into fairly small pieces and return meat to pan. Add 1/2 tin of chickpeas and 2 handfuls of cracked wheat/burghul – the fine variety is better. Add more water as and when necessary.
Simmer until the chickpeas are softened and the burghul is cooked. Remember to stir occasionally so the burghul doesn’t stick to the bottom of the pan.
Just before serving stir in some chopped coriander and garnish with additional chopped coriander. Serve with quarters of lemon.
Post a Comment