| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Algerian | Beans, Meats, Pasta, Soups, Mcrecipe | 8 | servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lb | Stewing lamb |
| Or beef with bones; cut into pieces | ||
| 1 | lb | Chicken wings and necks; cut in half |
| 1 | lg | Onion; diced |
| 1 | lg | Potato; peeled and cubed |
| 1 | lg | Zucchini; cut in large chunks |
| 19 | oz | Cooked chickpeas; with liquid |
| Salt and pepper; to taste | ||
| 3 | ts | Dried mint flakes |
| 6 | c | Boiling water |
| 1/2 | c | Fine egg noodles; broken |
| Into very small pieces | ||
| 5 | oz | Tomato paste; approximately |
| 1/2 | c | Shelled peas |
INSTRUCTIONS
ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid. In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes. Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot. *Hanneman >"Shawrba Jaza'iriya" 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, Salloum and Peters (97)* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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