Ingredients: 6 pieces of ready- made pancakes dough. 250 g mushroom, finely chopped. 250 g meat, minced.......
http://en.aleppofood.com/recipe/mushroom-borakالجمعة، 31 مايو 2013
spinach cake
Ingredients: 3 eggs. 1/5 cup sugar. 250 g spinach. 3/4 cup vegetables oil........
http://en.aleppofood.com/recipe/spinach-cake/apple cinnamon
Ingredients: 1 tablespoon olive oil. 2 tablespoons butter. 2 apples, peeled and seedless. 1 tablespoon brown sugar.......
http://en.aleppofood.com/recipe/apple-cinnamonShrimp soup
Ingredients: 1 tablespoon vegetable oil. 1 teaspoon fresh ginger, chopped. 1 teaspoon garlic, crushed........
http://en.aleppofood.com/recipe/shrimp-soup/Syrian recipes
Syrian recipes form aleppofood.com Syrian sweets,Syrian Maincourse,Syrian appetizers ,and a lot of Syrian foodd recipes
http://en.aleppofood.com/tag/syrian-recipes/Labanieh | kubba Labanieh
Ingredients • Ingredients of kubba dough : 1kg of grit. • • 1 kg of lean meal. • • 2 small and chopped into quarters onions. • Ingredients of The stuff kubba: • 1/2 a kg of finely minced meat. • • 1/2 a kg of coarsely minced meat. • • Pistachio (A big quantity to taste). • • Salt • • Various condiments. • • Cinnamon to taste. • • Ghee .......
http://en.aleppofood.com/recipe/labanieh-kubba-labanieh/الأحد، 5 مايو 2013
Carrots and eggplant soup.
Ingredients:
5 tablespoons olive oil.
1 onion ( medium size), chopped.
2 big carrots, sliced.
4 cups broth.
1 roasted mashed aubergine.
1 tablespoon Tahina.
1/2 tablespoon lemon juice.
2 colored capsicum, diced.
1 cup Basmati rice, poached.
salt and white pepper.
Directions:
Heat 3 tablespoons of olive oil by saucepan over medium heat. Add onion with stirring for 3 minutes until tender.
place carrot and stir until ingredients are homogenized, then add broth.
Keep the mixture on the heat until it starts to boil, then reduce the heat and simmer for 15 minutes or until carrot is cooked.
In the meantime, blend mashed aubergine with lemon juice and tahina in a small bowl and set aside.
Heat the remaining tablespoons of olive oil over medium heat and add capsicum with stirring for 3 minutes until tender. Remove from flame and set aside.
Let the carrot mixture to cool slightly, then blend using manual or electronic mixer until it becomes smooth.
Place round cutter (8 cm in diameter and a height of 5 cm) in the center of a serving dish. Put a tablespoon amount of aubergine mixture in the bottom of the cutter , then place a layer of basmati rice then a tablespoon of the aubergine mixture, then rice and finally colored capsicum.
Pour the soup around the round cutter, then remove the cutter carefully.
Serve the soup warm.
Carrots and eggplant soup.
Turkish soup
Ingredients:
1 big carrot, chopped into sticks.
1 celery stalk, finely chopped.
1 bunch spinach.
4 stalks Dill(use leaves)
2 lemons ( juiced).
1 L chicken broth.
3 eggs’ yolk.
Salt and pepper.
Directions:
Heat chicken broth until boil. Add carrots and after 2 minutes add spinach. Remove from flame. In a large bowl add eggs’ yolk, salt, pepper, and half of the lemon and blend them well for 2 minutes until the sauce becomes thick. Add spinach and chicken broth to eggs mixture. Mix them well and bring them back to the pot.
Add dill leaves and the remained lemon juice. Serve hot.
Turkish soup
red bean soup
Ingredients:
1 cup red beans.
1 big onion, minced.
6 cups water.
1 1/2 cups chopped tomato.
2 tablespoons tomato paste.
1 small cup diced carrots.
1 cup celery, chopped.
1/2 cup olive oil.
1/2 teaspoon black pepper.
Directions:
Rinse beans and soak in a cold water for 6 hours with changing the water from time to time.
Drain beans from water then place it over large pot and pour water cups over it.
Heat the beans until it starts to boil then cook for 15 minutes.
Add tomato, tomato paste, celery, carrots, and onion and sprinkle salt and pepper to the soup. Reduce heat, cover, and simmer one and half hour, then serve.
red bean soup
avocado soup
Ingredients:
2 Avocadoes.
3 tablespoons plain flour.
2 tablespoons butter.
6 green onions, chopped.
2-3 cups milk.
1 packet yoghourt.
1-2 teaspoon garlic, grated.
2 1/4 cups water.
1 cube vegetable broth.
1/2 teaspoon salt.
1/2 teaspoon black pepper.
2 tablespoons mint, chopped.
Bread with garlic.
Bread hard roll.
1/3 butter packet ( 100 g ).
2 tablespoons dried mint.
1 tablespoon garlic, crushed.
Directions:
Melt butter in a pot, fry green onion with garlic until brown for 3 minutes. Add vegetable broth and flour and stir for 1 minute, then pour water over it and leave to boil.
Peel and remove the pulp then chop it and place over the mixture. Cook for 10 minute then remove from flame and let it cool. Mix it by electronic mixer with mint on it until it be thicker. Bring the mixture to heat and season with salt and black pepper. Add milk and yoghourt, cook for 4 minutes, then serve it with garlic bread.
avocado soup
Meat and asparagus soup
ingredients:
1 tablespoon butter.
250 g minced lamb meat.
100 g ( small one) potato diced small.
Envelope asparagus soup 1
1 garlic clove, pressed.
1-2 cups water.
1-2 tablespoon lemon juice.
Black pepper.
Directions:
Melt butter in a large saucepan add meat and cook in a medium heat for 5 minutes.
Add potato, asparagus soup, garlic, and water to the meat.
Boil the mixture with stirring and simmer 15 minutes.
Add lemon juice and season soup with black pepper.
Meat and asparagus soup
Pumpkin soup
Ingredients:
Pumpkin, diced. 3 cups
3 tablespoons butter.
1 medium onion, chopped.
8 cups chicken broth.
1 carrot, peeled and sliced.
1/3 cup heavy cream or whole milk.
Salt and pepper.
2 small kales.
Directions:
Peel the pumpkin then emptied from the pulp and dice it to small cubes ( you can use canned pumpkin). Melt butter over a pan and fry onion until its color be gold.
Add the broth, kale, diced pumpkin, and carrot and season salt and pepper. Leave the mixture over medium heat with tight cover until the mixture is cooked well. Blend the mixture by electronic mixer and return to the heat, when it starts to boil add heavy cream and stir well.
For adorning roast spaghetti squash with some butter and place it over the soup.
Note: you can use potato instead of pumpkin in the same steps for making the soup.
You can serve this soup by pouring it in a large pumpkin opened from the top and emptied inside ” look like a bowl”.
cauliflower soup (arabic recipe)
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
1 cauliflower without the stem, chopped into small pieces
6 cups chicken broth.
Salt and pepper.
1/2 teaspoon nutmeg, crushed (optional).
For garnish
Small pieces of cauliflower, fried in oil
directions:
Heat oil in a pot over medium heat, then add the onions and stir for 3 minutes or until golden in color.
Add cauliflower pieces and stir with the onions for 5 minutes.
Add the broth and semi cover and simmer on medium heat for 15 minutes or until cauliflower is cooked.
put the mixture aside and let it to cool a little and then blend in the electronic blender until it becomes a thick liquid.
put the mixture back to the pot on medium heat ” you can add broth or cream if the mixture is thick.
the soup was thick” . Season with salt, pepper and nutmeg.
place the soup over serving dish, adorn by fried cauliflower.
cauliflower soup (arabic recipe)
tomato and vermicelli soup
ingredients:
1 cup vermicelli.
3 teaspoons tomato paste.
2 tablespoons butter.
2 cubes chicken broth dissolvent with 4 cups water.
Salt and black pepper to taste.
Directions:
melt butter in a pot over medium heat, add tomato taste and stir then add chicken broth dissolvent with water and pour 2 liters of water over it.
After boiling add vermicelli and sprinkle salt and black pepper. Let it 15 minutes until boil then remove from heat and serve hot.
tomato and vermicelli soup
frik soup
ingredients:
1 purified Green Wheat (Frike).
7-8 cups water.
Big onion 1
2-3 ripe tomatoes, diced.
500 g meat.
1 tablespoon oil.
1 tablespoon tomato sauce.
1/2 tablespoon Condiments.
Directions:
Mince the meat coarsely.
Peel onion and rinse it, then chop finely. Heat oil over a pan then place the minced meat and onion over it and stir by the cooking spoon for 5 minutes.
Add tomatoes, and tomato sauce with stirring, Finally add water and Condiments. Boil the soup for about 15-20 minutes.
Rinse green wheat well by water then drain and add to the soup.
Cook the soup for 20-30 minutes, then remove from flame and serve hot.
frik soup
Prawn and mushroom soup
Ingredients:
1/2 cup water.
1 envelope mushroom soup.
300 g shrimp , peeled and diced.
1 garlic clove, crashed.
1 tomato, peeled and chopped finely.
100 g ( small one ) carrot chopped finely.
Hot pepper.
Directions:
Pour water with mushroom soup over large pot. Heat until boil with stirring.
Add shrimp, garlic, tomato, and carrot. Reduce the heat and simmer for 15 minutes. Add hot pepper to taste ( optional).
Serve soup with roasted bread.
Coconut with salmon soup
Ingredients:
200 Ml coconut milk.
1 L fish broth.
80 g green apple, diced.
20 g coriander, chopped.
2 bay leaves.
120 g salmon, diced.
20 g curry powder.
20 Ml corn oil.
Directions:
Pour boiling water in a pot and place it over heat. Parboil salmon cubes in the pot and raise from heat and set aside.
Heat corn oil in a pot over medium heat. Fry the apple until tender, then add curry and stir until it toasts.
Add bay leaves, broth, and coconut milk to the mixture. Cover and reduce the heat and simmer 10 minutes. Uncover and add salmon cubes and simmer the mixture 1 minutes, then serve hot.
spaghetti tortellini with mushroom soup
Ingredients:
1 envelope mushroom soup.
75 g ( small one) carrot, chopped finely.
100 g ( 1 cup) tortellini spaghetti with cheese.
1/4 cup ( 20 g) green onion, sliced finely.
1/2 tablespoon fresh parsley leaves.
Directions:
Pour water in a large pot, add mushroom soup. Boil the soup with stirring.
Add carrot, and tortellini spaghetti with cheese and simmer for 10-12 minutes or until spaghetti is tendered.
Add green onion and parsley leaves then serve.
spaghetti tortellini with mushroom soup
spaghetti with meat soup
Ingredients:
500 g of white beans
5 cups of vegetable broth
4 tablespoons olive oil.
1 onion.
Garlic.
1 capsicum.
2 stalks celery.
1 carrot.
1 1/2 tablespoons tomato paste.
400 g Elbows Pasta.
Salt and black pepper to taste.
Meat balls ingredients:
1 big slice of baguette bread.
5 tablespoons milk.
350 g beef.
2 tablespoons parsley.
Orange grate.
Garlic.
1egg
2 tablespoons olive oil.
Directions:
in order to make meatballs add bread’s pulp, parsley, milk, meat, garlic, orange grate, and 1 egg. Season with salt and pepper,and blend the mixture by electronic mixer.
wait 15 minutes then make meatballs from the mixture.
Heat oil over saucepan and fry the meatballs in batches over it until they are completely brownish. Use slotted spoon to pick the meatballs from the saucepan and dry them well from oil.
Grind white beans by electronic blender with some vegetable broth until it becomes cream.
Heat olive oil in a pot and add onion, garlic, capsicum, celery, and carrot. Cover the pot and cook for 10 minutes, then add tomato paste, beans, and the remaining broth and combine them together. Boil the soup about 10 minutes.
Finally, add pasta and boil 10 minutes until pasta is tendered. Add meatballs and boil for extra 5 minutes. Season with salt and pepper to taste, then serve hot.
spaghetti with meat soup
potato and chicken soup
Ingredients:
2 chicken breasts.
2 big tomatoes, diced.
1 carrot, diced.
2 tablespoons vegetable oil.
1 medium onion.
1 cube chicken broth.
4 cups hot water.
2 tablespoons milk powder.
1 tablespoon flour.
1/2 cup water.
Spices.
Cinnamon.
Cardamom 2 grains
Salt.
Directions:
fry onion with oil until tender. Add chicken breasts, spices, potatoes,carrot, chicken broth, and water. Heat the mixture over medium heat until it is cooked, add water from time to time if necessary.
Raise chicken and potatoes from the pot and set aside.
Drain the sauce by a colander then place the potatoes over it. Blend the mixture by an electronic blender and put it back to the pot and simmer.
Combine flour with milk and 1/2 cup of water by blender. Add it to the mixture with stirring continually.
Chop chicken breast into small pieces and add to the soup. Serve the soup with lemon and roasted bread.
potato and chicken soup
السبت، 4 مايو 2013
pizza sauce
Ingredients:
6 tomatoes.
4 tablespoons tomato paste.
1 teaspoon oregano.
1/2 teaspoon rosemary.
1/2 teaspoon Basil.
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
1/2 teaspoon Paprika.
2 tablespoons olive oil.
1/2 teaspoon salt and 1/2 teaspoon pepper.
Directions:
Place tomatoes over electronic blender ( you can grate it ) then put it in a pot. Add all ingredients to it then heat until it is cooked very well, then place it over pizza dough.
pizza sauce
Lentil and eggplant soup
Ingredients:
1 tablespoon olive oil.
1 cup chopped onion.
1/2 cup sliced carrot.
1/2 cup chopped celery.
3 aubergine diced and peeled.
3 cups chopped green Capsicum.
3 garlic cloves, chopped.
6 cups broth ( vegetable or chicken).
1 1/2 cups lentils ( brown or yellow).
1 1/2 cups chopped tomatoes.
1/4 teaspoon ground cinnamon.
1/4 teaspoon ground spices.
1/4 teaspoon hot cayenne pepper.
1 tablespoon paprika.
Salt and pepper.
3 tablespoons parsley, chopped.
1 tablespoon mint, chopped.
Directions:
Heat olive oil by saucepan over medium heat. Add onion, garlic, celery, carrot, green capsicum, and aubergine. Stir the mixture until it losses part of its water.
Pour broth then add lentils, tomatoes, and spices and simmer for 45 minutes or until it be mature.
Put soup over the serving dish and adorn with parsley, mint, and roasted bread.
Lentil and eggplant soup
lentil and potato soup
Ingredients:
2 cups lentils, crushed.
1 onion, finely chopped.
1 cup vegetable oil.
1 potato diced small.
1 L water.
1 tablespoon cumin.
1 tablespoon turmeric.
Salt to taste.
Parsley for decoration
Directions:
Rinse lentils and drain. Heat oil place onion over it with stirring until onion be Transparent. Add potatoes and stir, then add lentils with stirring continually until lentils change its color.
Pour water and heat it until It starts to boil then reduce the heat and simmer for 15 minutes.
Remove from flame mix by electronic mixer then bring to heat and cook. Sprinkle cumin, turmeric, and salt, then serve.
put Parsley on soup for decoration
lentil and potato soup
chicken and cheese soup
Ingredients:
250 g minced chicken.
50 g mozzarella cheese, grated.
salt and black pepper.
1/2 cup or 50 g fresh mushroom, chopped.
1 envelope chicken soup with noodles.
5 cups water.
Directions:
Combine chicken with mozzarella cheese and season with salt and black pepper then roll to small balls.
Place chicken balls over chicken soup noodles, mushroom, and water in a large pot.
Boil the soup then cover. Reduce the heat and simmer for 15 minutes, serve hot.
Lentil and vegetable soup
Ingredients:
3 tablespoons olive oil.
1 large onion diced to small pieces.
2 cups brown lentils, rinsed, drained, and soaked.
2 garlic cloves, chopped fnely.
1/2 teaspoon cinnamon.
1/2 teaspoon ground cumin.
1/4 teaspoon Nutmeg, grated.
1 tomato, diced.
2 zucchini, diced.
2 capsicum, diced.
1 carrot, diced.
1/2 cup leek, diced.
1/2 cup green onion, chopped.
10 cups water.
1/4 kg spinach, sliced.
Salt and pepper.
Directions:
Heat olive oil in a pot over medium heat. Add onion and stir for 3 minutes until tender. Add brown lentils, garlic, cinnamon, cumin, and nutmeg and blend well until ingredients are homogenized.
Add the remaining vegetables with stirring for 5 minutes until they are homogenized well. Season with salt and pepper.
Pour water and cook the soup until it start to boil. Reduce the heat and simmer for 15 minutes ( or until lentils are cooked ).
* You can add more water before serving if it is necessary.
Add spinach with stirring for 2 minutes.
Remove from flame. Pour in the soup dished and serve warm with some lemon juice.
Lentil and vegetable soup
bean soup
Ingredients:
1/2 kg bean.
1 tablespoon oil or margarine.
Onion.
Salt and pepper.
2 Arabic gum grains.
3 cups water.
Directions:
Peel the bean, rinse, and drain. In a big pot pour water and oil, add Arabic gum to it and boil. Add bean and onion and cook with removing foam. Season with salt and pepper, add lemon to taste and serve.
bean soup
mushroom and garlic soup
ingredients:
60 g chopped leek.
1 garlic clove, chopped.
2 tablespoons parsley, chopped.
500 g butter.
500 g mushrooms ( or dried mushroom).
570 Ml water.
290 Ml chicken broth.
Salt and pepper.
100 Ml cream.
200 g asparagus, chopped.
Directions:
Melt butter in a pot and add leek and garlic for 3 minutes. Add mushroom and asparagus and heat for extra 3 minutes. Season with salt and pepper. Reduce the heat and simmer 15 minutes. Add cream and blend the ingredients together until they are homogenized. Adorn by parsley and serve.
mushroom and garlic soup
mushroom soup (Italian recipe)
Ingredients:
1 cup mushroom, chopped.
1 tablespoon onion, chopped.
1/2 teaspoon garlic, crushed.
2 tablespoons margarine ( or oil ).
2 tablespoon plain flour .
4 cups water.
3 tablespoons milk powder.
Salt and pepper.
Roasted bread.
1 tablespoon parsley, finely chopped.
Directions:
Fry onion and garlic over margarine ( oil ). Add mushroom and stir for a few minutes. Add flour to it over medium heat with stirring. Dissolve milk in a cup of hot water and add it to with the remained water to mushroom mixture with stirring until boil. Reduce the heat, season with salt and pepper and simmer for 30 minutes. Adorn with parsley and serve hot with roasted bread.
mushroom soup (Italian recipe)
chicken with rice soup
ingredients:
4 cups rice.
2 chickens.
1/2 cup margarine.
8-6 cardamom grains.
5-6 Arabic gum grains.
1-2 teaspoons salt.
Water.
Spices for chicken.
1/2 teaspoon black pepper.
1/2 teaspoon ground cardamom.
1/2 teaspoon ground cumin.
1/2 teaspoon crocus.
2 piece carrot
1/2 teaspoon salt.
1/2 cup fried pine.
1/2 cup fried raisins.
Directions:
Rinse the rice well by water; soak it over lukewarm water for about 1-2 hours.
Rinse chicken and clean it well, then drain it by colander until it losses excess water.
Heat margarine in a large pot. Add chicken and Arabic gum. Stir well until chicken browns.
Pour some warm water over the chicken and sprinkle salt and ground cardamom, then cover the pot and leave it over medium heat for about 1 hour until chicken is cooked.
Raise the chicken from the pot, arrange it over baking dish and drain it.
Rinse the rice and place it in the pot then pour the boiled chicken broth until it be plunged. Cook the rice over medium heat until the broth is drained. Reduce the heat and cook for 35 minutes.
Watch the rice from time to time; you can add salt and water if necessary.
Chicken preparation:
Combine all spices together in a small bowl with 1 small cup of water.
Grease chicken by food brush then fry by margarine or hot oil.
Place the rice over the serving dish and arrange the roasted chickens over it. Adorn by fried pine and raisins
chicken with rice soup
cauliflower soup
ingredients:
500 g cauliflower.
1 tablespoon celery stalk, finely chopped.
50 g onion, chopped.
50 g butter.
50 g flour.
1 cup chicken broth.
Salt and white pepper.
Nutmeg.
1 cup milk.
3 leaves parsley
2 cubes chicken broth.
Directions:
cut Cauliflower into small florets without necks.
Place cauliflower, onion, and celery over the pot and pour about 1/2 liter water over them then cook for 5 minutes.
Remove vegetables from flame and blend by electronic mixer without filtering it that you maintain the flavor of vegetables in water.
In another pot melt butter and add flour with stirring by blender then add vegetables and milk with stirring continually.
Add chicken broth, sprinkle salt and pepper, and stir until the mixture is homogenized.
Cook for 5-10 minutes, pour it and serve hot with toasted bread.
cauliflower soup
Spaghetti soup
Ingredients:
Spaghetti.
5 cups water.
Teaspoon salt.
Black pepper.
2 cubes chicken broth.
1-2 onions.
White cabbage ( optional ).
Vegetable oil.
Directions:
slice half of the onion to thin slices. Chop white cabbage and fry with oil over saucepan, then pour water and wail until boiling then sprinkle salt and black pepper and cubes of chicken broth. Add spaghetti and serve after tender.
Spaghetti soup
Zucchini soup
ingredients:
3 tablespoons butter.
1 garlic clove, finely chopped.
1 onion, finely chopped.
3 tablespoons flour.
1/2 carrot, sliced.
5 Zucchini, sliced.
4 cups broth.
Salt and pepper.
Directions:
Melt butter in a saucepan over medium heat. Add garlic and onion with stirring for 4 minutes until tender.
Add flour with stirring ingredients are homogenized, then add zucchini and carrot.
Add broth and stir continuously. Cover and simmer on medium heat for 15 minutes or until zucchini is matured with stirring occasionally.
Raise the mixture aside, let it cool . Blend it with electric blender until the soup be thicker.
Pour the soup over the pot on a medium heat, use broth, water, or milk to thin the soup density.
Season with salt and pepper, Adorn with red Capsicum and serve.
Zucchini soup
almond soup
Ingredients:
7 cups chicken broth or water.
1 cup Ground almonds.
2 bay leaves
1 cup fresh cream.
3 Egg yolks.
Salt and pepper.
Lemon juice.
Almonds, Grated and roasted.
Roasted onion and sumac.
Directions:
Heat almonds and broth in a pot over medium heat until boiling with stirring all the time.
Reduce heat. Add bay leaves and cook for 20 minutes. Remove from the flame and let it cool. Remove the bay leaves and blend the soup by blender until smooth.
pour the soup into the pot and heat it in medium heat.
Blend cream, egg yolks, and water together until the mixture be thicker. Add some soup to the mixture and stir.
add the mixture to the soup and blend well, then reduce the heat ( don’t boil).
Season with salt and pepper, serve with lemon juice and roasted almonds. Adorn with sumac and roasted onion.
almond soup
makhlouta
Ingredients:
2 cups brown lentils.
1 cup rice.
1/2 kg meat, minced.
1 medium onion.
Salt
1 teaspoon Cayenne Pepper.
1 teaspoon Cumin.
Fried Arabian bread.
1 tablespoon margarine .
Directions:
Chop onion finely and brown over medium heat with margarine. Add meat and stir until soften.
Add lentils and rice then pour water over them and simmer until the mixture is cooked.
Sprinkle salt, cayenne pepper, and cumin. Serve hot with fried bread.
makhlouta
الجمعة، 3 مايو 2013
mint soup
Ingredients:
2 tablespoons flour.
2 tablespoons butter.
1kg curd.
2 kg broth.
2 tablespoons dried mint.
Salt and white pepper.
Directions:
Melt butter over pan and add flour with stirring before it starts to brown, add curd, broth, and season salt and pepper. When it starts to heat rub mint and sprinkle it over the soup. Boil it once and remove from flame, then serve.
carrot soup
Ingredients:
1 kg carrots, peeled.
1 potato.
Chicken broth.
1/2 cup cream.
1/2 cup curd.
Salt and pepper.
Directions:
Parboil the carrots and tomatoes over the chicken broth, blend in the electronic blender and drain.
Bring it back to the heat, add cream, curd, salt, and pepper. Cook it until it becomes thick liquid. Adorn with cream when serving.
carrot soup
Peas Soup
Ingredients:
300 g meat
300 g peas, crushed
Onion
1 tablespoon butter
1Teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/2 bunch of parsley
Lemon
some rice.
directions:
Cut the meat into small pieces. Add chopped onion, black pepper, butter, and cinnamon and blend well for 10 minutes on the heat and then add two cups of water.
In the meantime, put the peas in the water and boil over medium heat for about 40 minutes, then blend the mixture in food preparation machine. Add it to the meat. rinse the rice and add to the meat.
Cook the soup over medium heat for 15 minutes, serve soup adorned with parsley.
Peas Soup
الأربعاء، 1 مايو 2013
Rice Soup
ingredients:
1/2 cup rice.
1 cube chicken broth or meat broth.
Salt and pepper.
Spices to taste.
1/4 cup carrot, diced.
2 tablespoons corn oil.
1 onion.
1 tablespoon parsley, chopped.
7 cups water.
Directions:
Place the vegetables over a pot. Pour water and sprinkle salt then heat for an half hour until vegetables soften. Add rice and cook for 25-30 minutes.
Remove from flame and let the mixture to cool then mix it by electronic mixer.
Heat oil over a pan and fry onion until brown then add parsley, spices, and salt. Place the cooked rice with vegetables over it and the remained water, cook for 30 minutes, then serve.
Rice Soup
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