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arabian cook : Tomato Soup

A well known soup in the Arab
400 g (14oz) lean meat, minced
½ cup chopped parsley
½ cup broken vermicelli
½ kg (16 oz) soft red tomatoes, washed
and squeezed
1 tspn salt
½ tspn ground allspice
2 tbls butter
4 cups water
Mix meat with half the amount of
salt and allspice. Divide into
small balls.
Fry meat with shortening over
medium heat for 5 minutes.
Add water, tomato juice, salt and
allspice to meat and cook for 30
minutes or till tender.
When it boils, add vermicelli,
and simmer for 15 minutes. Add
parsley and simmer for 1 minute.
Serve it hot.


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