| 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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