Vermicelli And Paprika Soup Dweda Zaara Food
LENTIL SOUP
This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.
Provided by Sydney Mike
Categories Lentil
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
- Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
- Bring to boil, then boil for several minutes before reducing heat.
- Simmer about 1 1/2 hours, or until lentils are soft.
- Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
- Serve & enjoy.
Nutrition Facts : Calories 326.9, Fat 4.6, SaturatedFat 0.7, Sodium 510.3, Carbohydrate 56.5, Fiber 13.4, Sugar 5.5, Protein 17.4
GREEN OLIVE DIP (MAAZAT ZAYTOON)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.
Provided by Engrossed
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
- Spread on a serving platter and refrigerate for 1 hour.
- Garnish with tomato pieces, sprinkle with oil, and serve.
CHICKPEA APPETIZER (HUMMUS HABB)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.
Provided by Engrossed
Categories Palestinian
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
- Just before serving, garnish with mint.
Nutrition Facts : Calories 198.4, Fat 8, SaturatedFat 1.1, Sodium 901.5, Carbohydrate 27.2, Fiber 5, Sugar 0.5, Protein 5.7
VERMICELLI SOUP
This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
- In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
- Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g
CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)
From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.
Provided by Engrossed
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
- When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
- Make sure to include some of the sauce with each serving!
TOMATO AND PAPRIKA SOUP
I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement.
Provided by Sueyous
Categories Stocks
Time 1h10m
Yield 2 litre, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop onion.
- Peel and chop potatos.
- Wash and chop celery.
- Peel garlic chop if preferred.
- Place above ingredients in a pan and cover with water. Add stock cubes.
- Bring to boil and cook until potatos are cooked.
- Add fresh tomatoes, tomato juice and basil.
- Cook for a further 15 - 20 minutes.
- Add paprika and black pepper to taste.
- Allow to cool slightly.
- Liquidize and then sieve the soup.
- Serve with slices of bread dipped in olive oil.
- Soup can be frozen.
- .
ZUCCHINI AND YOGURT DIP (KOOSA MA' ZANJABEEL)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Palestine and Jordan.
Provided by Engrossed
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).
- Add remaining ingredients except parsley and mix thoroughly.
- Place on a serving platter and chill for at least one hour.
- Garnish with parsley and serve.
Nutrition Facts : Calories 154.7, Fat 11.1, SaturatedFat 2.2, Cholesterol 5.3, Sodium 42.2, Carbohydrate 10.6, Fiber 2.8, Sugar 3.4, Protein 6
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