Soups

History

Soup With the Chicken (Chorba Beïda)

Ingredients:

1 chicken

 Chick-pea

1 onion

2 spoons with oil soup

1 glass fine vermiculations

Salt,black pepper

1 bunch of parsley

1 lemon juice

1 egg yolk

Preparation :

Empty and flame chicken
Rub to it cooking salt or wash it with soap
Wash it with large water and cut it in small pieces.

Put the pieces in a casserole.
Make return to soft fire with oil, grated onion, butter, pepper (a pinch) and salt.
to add chick-peas and to cover water.
To cover and let cook.

Pour the vermiculations (hair of angel) in the bubble. To cook by stirring up time with other.

To take a soup bowl, water the egg yolk in this soup cooled to avoid the grumeaux ones.
Add chopped parsley and the lemon juice and mix the whole well.
Gradually pour the whole in the pot while stirring up quickly.

Soup with crushed green corn (Chorba Frik)

Ingredients :

500 gr leg lamb

Chick-pea

1 onion

2 spoons with oil soup

Salt,black pepper

500g fresh tomatos

1 bunch of coriandre

1 glass frik

fresh mint

zucchini, potato, carrot

1 spoon soup with of concentrate tomatos

Preparation :

Cut the meat of pieces and rinse it, put it in the pot.
Grate onion over, add salt, oil, pepper, chick-pea.
Make return to soft fire. At the end of a few minutes add the chopped coriandre and the few fresh mint sheets (also chopped). Add carrot, the potato handle and zucchini (crossed in small dice). Add the quantity of water necessary (1 liter with 1 liter and half)
Cover and let cook.

Meanwhile, wash tomatos fresh and ripe, plunge the one minute in ebullient water and pass them to the moulinette. Recover this tomato purée which you will add in the pot as well as the two spoons to soup of tomato puree.

As of boiling plunge the “frik” that you would have rinsed and drained. Cover and to let cook.

Before being useful add coriandre + mint chopped fine.