| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mcrecipe, Meats, Soups | 6 | Servings | |
INGREDIENTS
| 2 | lb | Beef or lamb bones |
| 8 | c | Water |
| Salt and pepper | ||
| 2 | Onion, diced | |
| 3 | Carrots, peeled | |
| And chopped into small | ||
| pieces | ||
| 1/2 | Head small cabbage, chopped | |
| 1/4 | c | Finely chopped fresh |
| cilantro leaves | ||
| 3 | Cloves garlic, minced | |
| 1 | c | Peas |
| 1/4 | c | Rice, rinsed |
| 3 | T | Peanut butter, thinned with |
| 2 | T | Lemon juice |
INSTRUCTIONS
In a saucepan, cover the bones with the water. Add salt and pepper, bring to a boil, lower the heat and simmer for 1 hour. Add the onions, carrots, cabbage, coriander, and garlic. Simmer for 1 hour or until vegetables are thoroughly cooked. Remove the bones, then add the peas and rice and cook for 20 minutes. Add the peanut butter with the lemon juice; then stir and serve hot. *[REF Hanneman: "Shawrbat al-Khartoom," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 ] Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.4mg
Potassium: 333mg
Carbohydrates: 30.5g
Fiber: 3.2g
Sugar: 13.7g
Protein: 2.3g