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Algerian Soup


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Beans/legum Meat Pasta Soups/stews

Ingredients:

  • 1/2 c Olive oil
  • 1 lb Stewing lamb
  • Or beef with bones; cut into pieces
  • 1 lb Chicken wings and necks; cut in half
  • 1 lg Onion; diced
  • 1 lg Potato; peeled and cubed
  • 1 lg Zucchini; cut in large chunks
  • 19 oz Cooked chickpeas; with liquid
  • Salt and pepper; to taste
  • 3 ts Dried mint flakes
  • 6 c Boiling water
  • 1/2 c Fine egg noodles; broken
  • Into very small pieces
  • 5 oz Tomato paste; approximately
  • 1/2 c Shelled peas

Directions:

ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
 
In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.
 
Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.
 
*Hanneman >"Shawrba Jaza'iriya" 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, Salloum and Peters (97)*
 
By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.