abgushte miveh (dried fruit soups)

Categories
Soups
Iranian
Yield
6 Servings
MeasureIngredient
  -JUDI M. PHELPS
1 pounds Lean lamb or beef stew meat
1 pounds Lamb or beef soup bones
7 cups ;water
Limu omani (dried lime); optional
  Freshly ground black pepper
2 tablespoons Ghee or butter
1 large Onion; finely chopped
2 teaspoons Turmeric
1 cup Prunes; pitted
½ cup Dried apricot halves
½ cup Dried peaches; chopped
⅓  To 1/2 cup brown sugar
To 2 T. lemon or lime juice

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 1½ 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. Source: The Complete Middle East Cookbook by Tess Mallos.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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