Vegetable Soup Chicken Soup Tomato Soup

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<p>SOUP</p> <p>Vegetable Soup Chicken Soup Tomato Soup</p> <p>Spinach with Fried Kibbi Balls Soup Lentil Soup</p> <p>Sour Lentil Soup Lentil and Macaroni Soup</p> <p>Vegetable Soup kg (16 oz)chicken or cubed stew lamb meat 1 kg (32 oz) red ripe tomatoes, peeled and finely chopped 1 cup frozen green peas 1 cup cubed carrots 1 cup cubed potatoes 1 cup cubed zucchini cup finely chopped fresh parsley 1 medium sized onion, peeled cup roughly chopped string beans tbls salt (as desired) tspn ground black pepper 2 tbls butter cup rice 2 litres (10 cups) water</p> <p>Hisaa al khoudar cDu]C ADiX Soupe Lgumire</p> <p>This soup has a variety of vegetables, added to either meat or chicken. It can be served as an appetizer or a light meal.</p> <p>5 40 150</p> <p>Vegetable SoupFry meat in butter until brown. Add meat with onion, spices and salt to a pot filled with water. Cover and simmer for 2 hours or till tender. Add vegetables and rice to meat. Cover and cook on medium heat for 30 minutes. Add parsley. Remove from heat. Serve with main dishes with toasted bread. Note: If you choose chicken, cook it for 40 minutes then remove bones.</p> <p>Chicken Soup1 kg (32 oz) chicken, cut into 4 pieces cup broken vermicelli 1 medium sized onion, peeled 2 tbls chopped celery or chopped fresh parsley 2 tbls shortening or butter tbls salt (as desired) 2 litres(10 cups) water 2 cinnamon sticks 1 cardamom pod -1 clove -1 nutmeg</p> <p>Hisaa al dajaj SDT_C ADiX Soupe Au Poulet</p> <p>It is one of the hearty world known soups. All soups keep well, under refrigeration. They retain their full flavor when reheated.</p> <p>6 20 60</p> <p>Chicken SoupFry chicken in shortening for 7 minutes. Add 2 liters of water, onion and solid spices and cook over medium heat for 40 minutes, or till tender. Remove skin and bones from chicken pieces and cut meat into small cubes. Strain stock. Return cubes to stock. Add celery, vermicelli and salt to stock and bring to a boil. Simmer over low heat for 20 minutes. Serve hot.</p> <p>Spinach with Fried Kibbi Balls Soup250 g (8oz) finely chopped trimmed spinach, washed and drained 6 cups water 10 kibbi balls baked for 10 minutes in a moderate heat oven 2 tbls finely chopped fresh coriander 1 tspn salt a dash of ground allspice 2 tbls shortening or butter 1 medium onion, finely chopped 3 cloves garlic, crushed with a dash of salt 1 tbls rice</p> <p>Hisaa al sbanekh ma akras al kibbi oCd ^DGi C ADiX NmC NGC</p> <p>Soupe Aux pinards</p> <p>A nutritious soup rich with minerals.</p> <p>4 30 30</p> <p>Spinach with Fried Kibbi Balls SoupFry onion with shortening until soft. Stir in spinach. Place water in a pot. Add spinach mixture and spices. Stir mixture occasionally until it boils. Add rice. Cook for 15 minutes. Fry garlic and parsley with shortening for 5 minutes. Add to soup. Add kibbi balls to soup. Cook for 5 minutes. Remove from heat. Serve hot.</p> <p>Tomato Soup400 g (14oz) lean meat, minced cup chopped parsley cup broken vermicelli kg (16 oz) soft red tomatoes, washed and squeezed 1 tspn salt tspn ground allspice 2 tbls butter 4 cups water</p> <p>Hisaa al tamatem xDyC ADiX Soupe De Tomates</p> <p>A well known soup in the Arab world.</p> <p>6 30 45</p> <p>Tomato SoupMix 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.</p> <p>Lentil Soup1 cup brown lentils 2 tbls rice 6 cups water tspn salt tspn ground cumin tspn ground allspice 1 medium onion, finely chopped 1 tbls shortening or butter or vegetable oil cup finely chopped fresh parsley 1 pitta, toasted and cut into cubes</p> <p>Hisaa al adas g_C ADiX Soupe Aux Lentilles</p> <p>An Arabian hot appetizer. .</p> <p>4 20 100</p> <p>Lentil SoupWash lentils and rice well. Place in a pot with water. Bring to a boil. Cover and simmer gently for about 1 1/2 hour. Transfer the soup to a food processor or blender. Add 1 cup of water and blend well. Put mixture in the pot. Simmer over low heat. Add allspice, cumin and salt. Fry chopped onion till soft. Add to lentil mixture. Bring the mixture to a boil for 10 minutes. Add chopped parsley. Serve soup with toasted bread and lemon wedges.</p> <p>Sour Lentil Soup1 cups white lentils, picked stones, washed and drained kg (16 oz) Swiss chard, trimmed and roughly chopped 1 head garlic, crushed with a dash of salt cup finely chopped fresh coriander cup oil or butter cup lemon juice 4 cups water 1 tspn salt 3 medium potatoes, peeled and diced cup finely chopped onions 1 tspn ground cumin</p> <p>Hisaa al adas bhamud vDYDF g_C ADiX Soupe Citronne De BetteWe advise you to prepare this soup in cold winter days. It is both easy and nutritious.</p> <p>4 60 50</p> <p>Sour Lentil SoupPut lentils and water in a pot over high heat, bring to a boil. Lower heat, Simmer for 25 minutes. Add Swiss chard and potatoes. Cook over low heat for 15 minutes. Fry onions in oil, then add garlic and coriander, fry till fragrant for about 1 minute. Add garlic mixture, cumin, and lemon juice to lentil mixture. Cook for 10 minutes. Serve hot.</p> <p>Lentil and Macaroni Soup100 g (4 oz) macaroni 1 cup white lentils 2 cups finely chopped fresh coriander 6 cloves garlic, crushed with a dash of salt 1 onion, finely chopped, fried till transparent 2 litres (8 cups) of water cup vegetable oil or shortening tspn ground cumin 1 tspn salt (as desired)</p> <p>Rashta g_C NKlc ADiX Macaroni En Soupe</p> <p>An Arabian soup, high in protein.</p> <p>6 20 45</p> <p>Lentil and Macaroni SoupRemove stones and dirt from lentils. Wash, put 2 litres of water in a pot, add lentils and bring to a boil. Cover and cook over low heat for 25 minutes or till tender. Add Macaroni, simmer for 15 minutes. Add onion. Pound coriander, cumin, salt and garlic. Fry this mixture in hot oil, add to lentils mixture. Boil for 2 minutes. Serve hot.</p>


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