| 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.
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