CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Afghan |
Afghan |
6 |
servings |
INGREDIENTS
1/4 |
c |
Corn oil |
2 |
lg |
(1-1/2 cups) onions; chopped |
4 |
c |
Water |
1 |
lb |
Boneless beef or lamb; cut into 1-in |
|
|
; pieces or |
2 |
|
Chicken legs & thighs w/bone; halved |
1 |
md |
Potato; peeled & cut into |
|
|
; 1-in cubes |
1/2 |
ts |
Salt; or to taste |
1/4 |
ts |
Pepper |
1 |
|
Egg; beaten |
INSTRUCTIONS
Here is an everything meat soup to be served w/inevitable homemade matzoh
during days of Passover.
1. Heat oil in a soup pan, add onions, & stir-fry over moderate heat for 1
min, just long enough to change color. Add water & bring to a boil. Add
beef or lamb or chicken pieces, potato, salt, & pepper. Cover pan & cook
for 1 hour, or until tender. 2. Just before serving, dribble beaten egg in
a circle into simmering soup. Serve hot w/matzoh.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 108 Calories (kcal); 10g Total Fat; (81% calories from fat);
1g Protein; 4g Carbohydrate; 31mg Cholesterol; 193mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
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