Moroccan soup

Ingredients:
1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 Tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
salt
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon

Directions
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.
Now a little attention to the desserts which plays a very important role in the season, both during the Ramadan fast and also on the day of the great Eid feast.

Nutritional Lentil Soup

Ingredients:
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannelloni beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon dried mixture of cloves and cinnamon
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

Directions
In large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy! This is a highly balanced food with protein, minerals, and fiber. Makes 6 plus servings.

Cucumber Soup Recipe | Typical dishes Arabic

Cucumber Soup Recipe |
Typical dishes Arabic

In addition to shaved ice made ​​cucumber, as well as vegetables, cucumber is also good for soup. Cucumber Soup is one dish typical of Turkey, Lebanon, Syria, Greece, and Cyprus. materials used are not always the same. but the idea remains the same, namely cucumber soup.
Cucumber Soup Ingredients:

* 2 pieces of cucumber
* 1 teaspoon salt
* 200 ml water
* 2 cloves garlic
* 1 tablespoon lemon juice
* 500 ml of yogurt without feeling
* 1 teaspoon dill, chopped
* 2 tablespoons sweetened condensed milk, or to taste
* 30 ml olive oil
* 4 mint leaves, finely chopped

How to Make Cucumber Soup:

1. cleaned and peeled cucumber
2. cut into four pieces lengthwise, discard the seeds and then sliced ​​lengthwise.
3. salt mixed with cucumber slices, let stand 15 minutes. waste water coming out of the cucumber.
4. in separate places, combine water, garlic, lemon juice, yogurt, chopped dill, and sweet condensed milk. heat briefly, then enter the cucumber slices. turn off the heat.
5. add olive oil, serve with a sprinkling of mint leaves.

clear soup pasta

clear soup pasta

Materials:

• Fish stock
• 250 grams snapper
• 1 piece of onion chopped
• 1 leek sliced
• 1 stalk celery, sliced
• 5 seeds pepper granules
• 1 liter of water

Contents:

• 12 medium size shrimp
• 2 tablespoons cooking oil
• 2 cloves garlic crushed
• 5 cm ginger crushed
• 125 grams of pasta / angel hair, hard boiled
• 150 grams of peas
• 2 tsp salt
• 1 / 2 teaspoon pepper
• 2 tablespoons fish sauce, soy sauce and fish
• 2 tablespoons lime juice
• Topping: sliced ​​green onion and coriander leaves

HOW TO MAKE:
1. Fish stock: fish cooked with onion, green onion, celery, pepper granules and water, after boiling and cooked fish lift and strain.
2. Heat oil and saute garlic and ginger until fragrant, put in broth and bring to a boil again.
3. Enter the shrimp, peas, and cook until shrimp cooked, add salt and pepper, stir well, put the fish sauce and lime juice lift.
4. Prepare a bowl filled with pieces of fish and pour pasta sauce with the filling, sprinkle with spring onion and coriander leaves.
For: 6 people

Tomato Soup Beef Tongue

Tomato Soup Beef Tongue

MATERIALS:
1 onion, finely chopped
2 tablespoons margarine
2 tablespoons flour
1 quart beef broth
1 beef tongue, soft boiled and diced
2 carrots, flower shape
100 grams of sweet corn, boiled and then comb
50 grams peas
50 grams tomato paste
2 teaspoons salt
1 / 2 teaspoon ground pepper
1 / 4 teaspoon nutmeg powder

HOW TO MAKE:
- Saute onion in margarine until wilted. Add flour. Stir until browned. Pour broth gradually while stirring until a smooth dough.
- Add tomato paste, salt, pepper, nutmeg, beef tongue, carrots, and sweet corn. Bring to a boil. By the appointed,
enter peas.

Serves 6