| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Arab |
Vegetables, Ethnic, Soups/stews |
6 |
Servings |
INGREDIENTS
| 500 |
g |
Remnant Meat |
| 100 |
g |
Chick Peas |
| 500 |
g |
Tomatoes |
| 1 |
md |
Carrot |
| 1 |
md |
Potato |
| 1 |
md |
Pepper, red |
| 1 |
md |
Courgette |
| 1 |
md |
Fennel |
| 1 |
lg |
Celery, pc. of |
| 3/4 |
l |
Stock |
| 100 |
g |
Noodles |
| 1 |
|
Lemon, Juice of |
| 5 |
tb |
Olive-Oil |
| 2 |
tb |
Tomato-Concentrate |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Chilli-Powder |
|
|
Pepper, black |
|
|
Salt |
INSTRUCTIONS
Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil
in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables
and fry for another 3 min. Add spices and salt, fry shortly. Mix
tomato-concentrate with part of the stock, give into the pot and add rest
of the stock. Add drawned chick peas and let cook at mild heat for about 40
min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb
olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and
noodles to te stew and let cook for another 10 min. Add lemon-juice til
reaching taste you prefer.
"Arabische Kueche"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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