Seasoned Soup with Bread
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Posted by:jrt
This wonderfully flavorful Yemeni soup goes well served with Mutton Meatballs and saluf bread. Find the recipes for both on JRT.
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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
- Soak the fenugreek seeds in water for 3 hours.
- Drain the seeds well and grind them finely. Add the tomato puree and 1 tbs. of water and blend together well.
- Place the mixture over a low flame and bring to a boil, stirring constantly. Remove immediately from the heat and set aside.
- Heat the stock and add the fenugreek mixture.
- 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.
- 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.
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