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+ | == Description == |
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− | {{Wikifiedrecipe}} |
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+ | Lamb and bread soup |
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+ | * 2 rounds [[pita|khoubiz]] |
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+ | # Cut [[lamb]] into 1 inch cubes and place in a large pot with 6 cups of the [[water]]. |
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+ | # Bring slowly to a boil, skimming occasionally. |
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+ | # Add [[onion]], [[salt]] and [[pepper]]. |
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+ | # Reduce heat, cover and simmer 1½ hours or until meat is tender yet not falling apart. |
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+ | # Meanwhile wash and drain the [[rice]]. |
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+ | # In a medium saucepan boil one cup of [[water]] add 1 tablespoon of [[ghee]] and ½ teaspoon of [[salt]], than the [[rice]]. |
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+ | # Bring back to a boil, stirring occasionally. |
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+ | # Cover and simmer over low heat 15–20 minutes until tender. |
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+ | # Using a slotted spoon remove meat from cooking liquid. |
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+ | # Remove from heat. |
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+ | # Set aside and keep it warm. |
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+ | # In the same frying pan used for the meat melt ¼ cup of [[ghee]] over medium high heat. |
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+ | # Add the [[garlic]] and sauté until it begins to take on color. |
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+ | # Remove skillet from heat. |
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+ | # Stir [[vinegar]] into the skillet. |
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+ | # Return to heat and boil a few seconds. |
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+ | # Set this mixture aside. |
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+ | # Place 1 round of toasted [[pita|khoubiz]] in a large casserole or soup tureen. |
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+ | # Spoon some of the [[garlic]] mixture over the bread then add half of the cooked [[rice]]. |
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+ | # Pour some of the soup broth over top of this. |
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+ | # Place second round of toasted bread then the remaining [[rice]]. |
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+ | # Place fried [[lamb]] cubes on top the fried [[lamb]]. |
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+ | # Top this off with the remaining [[garlic]] mixture. |
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+ | # Garnish with fresh chopped [[parsley]]. |
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− | # 2 rounds Khoubiz |
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− | Cut [[Lamb]] into 1 inch cubes and place in a large pot with 6 cups of the [[water]]. Bring slowly to a boil, skimming occasionally. Add [[Onion]], [[salt]] and [[pepper]]. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the [[rice]]. In a medium saucepan boil one cup of [[water]] add 1 Tablespoon of [[ghee]] and 1/2 teaspoon of [[salt]], than the [[rice]]. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15–20 minutes until tender. |
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− | In the same frying pan used for the meat melt 1/4 cup of [[ghee]] over medium high heat. Add the [[garlic]] and sauté until it begins to take on color. Remove skillet from heat. Stir [[vinegar]] into the skillet. Return to heat and boil a few seconds. Set this mixture aside. |
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− | Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the [[garlic]] mixture over the bread then add half of the cooked [[rice]]. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining [[rice]]. Place fried [[Lamb]] cubes on top the fried [[Lamb]]. Top this off with the remaining [[garlic]] mixture. |
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[[Category:Kuwaiti Soups]] |
[[Category:Kuwaiti Soups]] |
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[[Category:Wine vinegar Recipes]] |
[[Category:Wine vinegar Recipes]] |
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− | [[Category:Parsley Recipes]] |
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− | [[Category:Butter Recipes]] |
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− | [[Category:Pepper Recipes]] |
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− | [[Category:Garlic Recipes]] |
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− | [[Category:Onion Recipes]] |
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− | [[Category:Water Recipes]] |
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− | [[Category:Onion Recipes]] |
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− | [[Category:Salt Recipes]] |
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[[Category:Clarified butter Recipes]] |
[[Category:Clarified butter Recipes]] |
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[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
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[[Category:Lamb Recipes]] |
[[Category:Lamb Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
Latest revision as of 12:23, 27 November 2010
Description
Lamb and bread soup
Ingredients
- 1½ pound lean lamb meat without bones
- 2 medium onions, chopped fine
- fresh ground black pepper
- 6 cups + ¾ cup water, divided
- ½ cup rice
- ¼ cup + 2 tbsp ghee or butter, separated
- 3 large cloves garlic, crushed
- ¼ cup wine vinegar
- 2 rounds khoubiz
Directions
- Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water.
- Bring slowly to a boil, skimming occasionally.
- Add onion, salt and pepper.
- Reduce heat, cover and simmer 1½ hours or until meat is tender yet not falling apart.
- Meanwhile wash and drain the rice.
- In a medium saucepan boil one cup of water add 1 tablespoon of ghee and ½ teaspoon of salt, than the rice.
- Bring back to a boil, stirring occasionally.
- Cover and simmer over low heat 15–20 minutes until tender.
- Using a slotted spoon remove meat from cooking liquid.
- In a separate skillet melt 1 tablespoon of ghee, add the meat and fry it a few minutes.
- Remove from heat.
- Set aside and keep it warm.
- In the same frying pan used for the meat melt ¼ cup of ghee over medium high heat.
- Add the garlic and sauté until it begins to take on color.
- Remove skillet from heat.
- Stir vinegar into the skillet.
- Return to heat and boil a few seconds.
- Set this mixture aside.
- Place 1 round of toasted khoubiz in a large casserole or soup tureen.
- Spoon some of the garlic mixture over the bread then add half of the cooked rice.
- Pour some of the soup broth over top of this.
- Place second round of toasted bread then the remaining rice.
- Place fried lamb cubes on top the fried lamb.
- Top this off with the remaining garlic mixture.
- Pour the remaining soup broth over this.
- Garnish with fresh chopped parsley.