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Abgushte Miveh (Dried Fruit Soups)
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
 Judi M. Phelps
1 x ca. 450 gLean lamb or beef stew meat
1 x ca. 450 gLamb or beef soup bones
7 Tassewater
Limu omani (dried lime); optional
 black pepper freshly ground
2 EsslöffelGhee or butter
1 grossonion finely chopped
2 Teelöffelturmeric
1 TassePrunes; pitted
1/2 TasseDried apricot halves
1/2 TasseDried peaches; chopped
1/3 To 1/2 cup brown sugar
To 2 T. lemon or lime juice
die Zubereitung:

Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1 1/2 hours or until meat is almost tender. Remove bones and dried lime if used.

In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned. Add to soup with dried fruits (these may be washed if necessary, but do not require soaking). Cover and simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor. Serve hot.

Middle East Cookbook by Tess Mallos.

juphelps@delphi. Com, or jphelps@best. Com

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