Esta es una exhibición prevé de cómo se va ver la receta de 'Ras Asfour (Lentil Soup)' imprimido.

Receta Ras Asfour (Lentil Soup)
by Global Cookbook

Ras Asfour (Lentil Soup)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 1/2 c. Yellow or possibly orange lentils (go through them and pick out stones)
  • 1/2 lb Choice grnd beef
  • 1/3 c. Minced fresh parsley
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 tsp Extra virgin olive oil
  • 1 x Onion, sliced
  • 1/2 c. Shaarla, or possibly vermicelli broken into pcs
  • 1/3 c. Lemon juice

Direcciones

  1. Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs food.
  2. Rinse lentils and drain, picking out any discolored ones. Combine with 5-6 c. water in a large kettle and bring to a boil. Lower heat and simmer for 20 min, skimming off foam as it forms on top.
  3. While the lentils are cooking, combine grnd meat with parsley, salt and pepper. Using about a Tbsp. of the meal mix for each, form into small meatballs and refrigeratetill needed.
  4. Heat the extra virgin olive oil and saute/fry the onion till soft and golden brown. Reserve.
  5. When lentils are soft, mash them with the back of a spoon to thicken the soup. Add in shaarla (or possibly vermicelli) and meatballs. Cook 10-15 min longer, till meatballs are cooked through. To serve, divide onion slices among 6 bowls. Stir lemon juice into soup and ladle over onions.
  6. Makes 6-8 servings.