| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Iranian |
Soups, Iranian |
6 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
lb |
Lean lamb or beef stew meat |
| 1 |
lb |
Lamb or beef soup bones |
| 7 |
c |
;water |
| 1 |
|
Limu omani (dried lime); optional |
|
|
Freshly ground black pepper |
| 2 |
tb |
Ghee or butter |
| 1 |
lg |
Onion; finely chopped |
| 2 |
ts |
Turmeric |
| 1 |
c |
Prunes; pitted |
| 1/2 |
c |
Dried apricot halves |
| 1/2 |
c |
Dried peaches; chopped |
| 1/3 |
|
To 1/2 cup brown sugar |
| 1 |
|
To 2 T. lemon or lime juice |
INSTRUCTIONS
Cut meat into small cubes and place in a soup pot with bones, water, and
dried lime if available. Bring slowly to the boil, skimming when
necessary. Add salt and pepper, cover and simmer gently for 1 1/2 hours or
until meat is almost tender. Remove bones and dried lime if used.
In a frying pan, heat ghee or butter and fry onion until transparent, stir
in turmeric, and cook until lightly browned. Add to soup with dried fruits
(these may be washed if necessary, but do not require soaking). Cover and
simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that
soup has a pleasant sweet-sour flavor. Serve hot. Source: The Complete
Middle East Cookbook by Tess Mallos.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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