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Apr 3

Written by: SuperUser Account
Saturday, April 03, 2010 

1 tbsp pepper paste
1 tbsp tomato paste
1 cup canned chickpeas (garbanzo beans)
Cooking oil
Black pepper
Dry mint
1 lemon juice
vegtable, or beef, stock
1kg of lean lamb (diced)

For dough
1 cup finely cracked bulgur
1 cup all-purpose flour
1 tbsp pepper paste
Warm water

To prepare dough, combine bulgur, flour, pepper paste and salt in bowl  gradually add warm water to get soft, non sticky dough
 When you are done with it, grab some piece as big as chickpea and give it a round shape like a marble finish all dough,by repeating the process
 Make sure that the tiny balls don’t get stick to each other. You can place them on a large baking sheet or tray
Oil a Dutch oven, add pepper and tomato paste. When pepper and tomato paste dissolve in oil, pour chicken broth in. When it comes to boil, add tiny balls and chickpeas.
Let it simmer for 15 minutes. Stir in cut chicken breast. Sprinkle some dry mint, salt, pepper and squeeze 1 lemon juice to taste
Let simmer another 5 minutes and turn the heat off
If you need to add some more water to your soup just add another glass.

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