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Sharba Sharba…Ramadan’s soup with lamb and Garbanzo 4 portions 400 g lamb cut in small cubes 200 g Garbanzo beans (chick beans) soaked in water over night 100 g Bird’s tongue pasta (it looks like long grain rice) 50 g sliced onion 1 tsp paprika powder 3 tbsp tomato paste 2 tbsp olive oil 1 tsp cayenne pepper 1 tsp curry powder 3 tbsp chopped parsley 2 tbsp chopped cilantro 1 tbsp chopped mint 1 lemon salt, water Saute the lamb cubes and onions in hot olive oil Add the tomato paste, paprika, curry, pepper and salt to the meat and onions mixture and stir well. Add about 1 ltr of water and cook over medium heat for 15-20 minutes. When the soup starts boiling, add Garbanzo beans and pasta. Cook the soup for another 15 minutes, or until all ingredients are ready adding a little bit of water if necessary. Add the chopped herbs and the lemon juice. Mix well and serve hot with fresh bread
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