Soup of khartoum (sudan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef or lamb bones |
| 8 | cups | Water |
| Salt and pepper | ||
| 2 | mediums | Onion; diced |
| 3 | Carrots; peeled | |
| And chopped into small pieces | ||
| ½ | Head small cabbage; chopped | |
| ¼ | cup | Finely chopped fresh cilantro leaves |
| 3 | Cloves garlic; minced | |
| 1 | cup | Peas |
| ¼ | cup | Rice; rinsed |
| 3 | tablespoons | Peanut butter; thinned with |
| 2 | tablespoons | Lemon juice |
Directions
In a saucepan, cover the bones with the water. Add salt and pepper, bring to a boil, lower the heat and simmer for 1 hour. Add the onions, carrots, cabbage, coriander, and garlic. Simmer for 1 hour or until vegetables are thoroughly cooked.
Remove the bones, then add the peas and rice and cook for 20 minutes. Add the peanut butter with the lemon juice; then stir and serve hot.
*[REF Hanneman: "Shawrbat al-Khartoom," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
ISBN 1566561590 ]
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 13, 1998, converted by MM_Buster v2.0l.