Arab recipes for soups

• Macrobiotic: Ying and Yang foods and other Basics

Published: 08/15/2009 - Updated: 02/01/2014

• Author: Nayeli Reyes

Mint, coriander, parsley, olive oil, cloves and grape leaves are some of the ingredients used in Arabic cooking. Arabic cuisine offers a wide selection, both hot and cold dishes. It is a highly nutritious food and a unique time. This time we give you six recipes for you to change your menu every day.

Kawaree Soup

Ingredients

• 2 feet of small calf (or you can substitute soy)
• 1 onion
• lemon juice
• 1 tablespoon of flour
• 1 grain of mastic – 1 large cardamom
• salt
• white pepper
• water

Preparation

1. Cut the legs.
2. Rub with flour and leave to soak for 15 minutes.
3. Strain and wash.
4. Put in boiling water with salt, mastic, pepper after removing the foam.
5. Cook (about an hour)
6. Add lemon juice.
7. Serve warm.

Soup bean-sprout-Nabet

Ingredients

• 1/2kg of bean sprout
• 1 soup spoon of oil
• 1 onion
• 2 grains of mastic
• 3 cups of water
• salt
• black pepper

Preparation

1. Peel and wash the beans.
2. Heat oil and add the mastic, then boil the water.
3. Add the onion peeled and beans to cook.
4. Occasionally remove the foam that forms on the surface.
5. Pour the salt and pepper.
6. You can also add lemon juice according to taste.

Cardamom and chicken soup (can be made with soy)

Ingredients

• 1 medium chicken
• 4 cups of water
• 2 onions
• salt
• Pepper
• mastic
• Cardamom

Preparation

1. Set the water to boil with onion, salt, mastic, pepper and cardamom.
2. Place the chicken in water and let it cook over medium heat.
3. Remove the chicken for frying.
4. Add noodles and pasta star in the soup and cook for 15 minutes to simmer.
5. Tip: To make the chicken has a special flavor, cover with a grated onion, salt, pepper and lemon juice. Remove and let it cool before frying the onion in a tablespoon of hot oil.

Sajima Soup

Ingredients

• 2 onions
• 6 eggs
• 1 / 2 cup of rice
• salt
• black pepper
• 2 tablespoons of oil for frying onions
• 4 cups of water

Preparation

1. Fry the onion until very well have a strong reddish color.
2. Add water.
3. Add rice to boiling water.
4. Before you cook the rice completely, add the eggs one after another to keep the yolk complete.

Lentils with garlic

Ingredients

• Yellow lentil soup (see recipe)
• Bread from the previous days, dry and cut into chunks
• 2 cloves of garlic
• 2 tablespoons of vinegar
• 2 tablespoons of oil

Preparation

1. Pour the hot lentil soup over bread in a bowl.
2. Let stand 5 minutes
3. Fry crushed garlic, add the vinegar and boil 2 minutes.
4. Pour the vinegar over garlic with lentils.
5. Serve hot.

Yellow lentil soup (peeled)

Ingredients

• 1 cup of yellow lentils (peeled)
• 2 cloves of garlic and 1 onion
• 1 ripe tomato
• 1 small potato
• 1 small zucchini
• Salt
• Cumin ground
• Pepper
• 1 tablespoon of olive oil

Preparation

1. Wash the lentils
2. Put to cook with garlic, potatoes, zucchini, tomato and onion, adding water whenever you need it.
3. Pour the mixture into a strainer placed over a pot, and move with the end of a glass to strain the mixture remaining in the pot soup thickens.
4. Heat oil, add soup, salt, pepper and cumin. Boil 5 minutes.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.