| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Turkish |
Soups |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Tomato paste |
| 1 |
md |
Diced tomato |
| 2 |
|
Cubes of chicken bouillon |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 3/4 |
c |
Orzo or broken-up vermicelli |
| 1 |
ts |
Dried mint; if desired |
| 1/4 |
c |
Chopped parsley |
|
|
Lemon juice |
|
|
Additional water |
INSTRUCTIONS
Stir together the first three ingredients in a 2 quart saucepan. Heat until
bubbly, then add water, bouillon, and salt and bring to a boil. Cook over
medium heat 10 minutes; tomato should begin to break up. Add more water and
bring to boil; then add orzo. Cook to al dente and turn off heat. Stir in
parsley. Squeeze lemon juice into the soup now, or squeeze into each bowl
when serving.
Recipe from http://www.ece.orst.edu/~turkish/mahi-koc
Recipe by: Mahi Koc
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
24, 1998, converted by MM_Buster v2.0l.
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