| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Soups, Mcrecipe | 6 | servings | |
INGREDIENTS
| 2 | lb | Beef or lamb bones |
| 8 | c | Water |
| Salt and pepper | ||
| 2 | md | 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 | tb | Peanut butter; thinned with |
| 2 | tb | 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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”