Planning A Meal? Try these:
Salad: Taboulleh
Ave. Rating is
Appetizer: Shakshuka
Ave. Rating is 4


More Like This:
Kubbeh in pumpkin sauce Ave. Rating is 4

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Seasoned Soup with Bread
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This wonderfully flavorful Yemeni soup goes well served with Mutton Meatballs and saluf bread. Find the recipes for both on JRT.

Serves: 4-6

Prep Time:
Cook Time:
Total Time:

Mizrahi Meat Soup

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

1 tbs. fenugreek seeds
1/2 tsp. tomato puree
3 cups chicken or beef stock
2 loaves saluf bread or pita
juice of 2 lemons

Directions

  1. Soak the fenugreek seeds in water for 3 hours.
  2. Drain the seeds well and grind them finely. Add the tomato puree and 1 tbs. of water and blend together well.
  3. Place the mixture over a low flame and bring to a boil, stirring constantly. Remove immediately from the heat and set aside.
  4. Heat the stock and add the fenugreek mixture.
  5. Over a medium flame, bring just to a boil, stirring constantly. If the soup becomes overly thick, add more stock. Remove fro heat immediately after soup begins boiling.
  6. To serve, divide the breads into equal portions and place one portion in each soup bowl. Pour the hot soup over the bread, add the lemon juice and serve at once.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader