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How To make Ras Asfour (Lentil Soup)
1 1/2 c Yellow or orange lentils
-(go through them and pick -out stones) 1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 t Pepper
2 t Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces 1/3 c Lemon juice
Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs food. Rinse lentils and drain, picking out any discolored ones. Combine with 5-6 cups water in a large kettle and bring to a boil. Lower heat and simmer for 20 minutes, skimming off foam as it forms on top. While the lentils are cooking, combine ground meat with parsley, salt and pepper. Using about a tablespoon of the meal mixture for each, form into small meatballs and chill until needed. Heat the olive oil and saute the onion until soft and golden. Reserve. When lentils are soft, mash them with the back of a spoon to thicken the soup. Add shaarla (or vermicelli) and meatballs. Cook 10-15 minutes longer, until meatballs are cooked through. To serve, divide onion slices among 6 bowls. Stir lemon juice into soup and ladle over onions. Makes 6-8 servings.
How To make Ras Asfour (Lentil Soup)'s Videos
Ready for winter ????❄? Orzo Soup is so easy and quick. Your family will love it. made with no time
This is a light, healthy and easy to make soup that will keep you warm in the winter days. It is made from small rice-shaped pasta called Orzo. It can be made with chicken broth and add your favorite vegetables. I like it with carrots and wanted to share with you this simple soup recipe.
serving size: 3-4
Ingredients:
2 tbsp vegetable oil
1/2 medium onion, finely minced
2 medium carrots, finely minced
1/2 tsp garlic powder
1/2 tsp Salt (or to taste)
1/4 tsp black pepper (or to taste)
5 cups water +2 cubes of chicken flavor bouillon cubes
(or 5 cups of chicken broth)
1/3 cup Orzo pasta; It is a thin, oval, rice-shaped pasta
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Orzo and Leek Soup #shorts
Orzo and Leek soup!! ????????
A perfect winter warmer for the Southern Hemisphere why the north swelters away! ????
I use my instant pot an the sauté setting for this but you could also cook on the stove.
Just add the ingredients in the order below and season to taste ????
1 red onion chopped
6 cloves garlic finely chopped
3 sliced carrots.
(Sauté while you’re prepping the other ingredients)
Add in:
1 sliced leek
2 tbs dried dill
2 vegan chicken stock cubes
1 tbs mixed herbs
250g of orzo pasta (about half a packet)
Cover with water and simmer until the pasta is soft.
Add juice from 1 lemon and salt and pepper to taste, I also added vegeta stock for more flavour.
Enjoy!!!
Don’t forget to save this post and let me know if you’re gonna give it a go!!
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#weightloss #veganweightloss #wfpb #caloriedeficit #plantbased #plantbaseddiet #vegan #leanwithplants #vegan #vegansoup #orzosoup
The right way to prepare kishk ????????-كيفية تحضير الكشك بالطريقة الصحيحة????????
The right way to prepare kishk ????????
كيفية تحضير الكشك بالطريقة الصحيحة????????
#Drfood #Food #Chef
Meal in a Jar | Soups | All the Beans | Pressure Canning
Today we're making Italian Sausage and White Bean Soup, Southwestern Black Bean Soup, Mediterranean Lentil Soup and Split Pea and Ham Soup! Try them all, then make more of your favorites!
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Soup Sampler #2 Ingredient prep:
(Makes 2 pints each: Italian Sausage and White Bean Soup, Southwest Style Black Bean Soup, Mediterranean Style Lentil Soup, and Split Pea and Ham Soup)
1 cup cooked Italian sausage crumbles (about 0.5 lbs)
1/2 cup diced ham
2-3 strips bacon
2T seeded and diced jalapenos
1.5 cups diced onion
3/4 cup sliced carrots
1 cup spinach (or green of choice-kale, collards, etc)
1/2 cup corn kernels
4T roasted red peppers
¾-1 cup peeled, diced tomatoes and liquid
½ cup dried white beans (I used Great Northern)
2/3 cup dried black beans
1/2 cup dried lentils
4T dried chickpeas
2/3 cup dried split peas
8-8.5 cups chicken, ham or vegetable broth
salt
garlic powder
black pepper
Italian seasoning
chipotle seasoning
thyme
Divide ingredients among 8 pint jars as directed in recipes below. Debubble very thoroughly, ensuring no beans are stuck on the bottom. Process in pressure canner for 75 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
If preparing quarts instead of pints, double each recipe per quart. Process in pressure canner for 90 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
Italian Sausage White Bean Soup (per pint) (Inspiration recipe:
1/2 cup Italian Sausage crumbles, cooked
1 strip bacon, cooked
¼ cup diced onion
¼ cup white beans
¼ cup sliced carrots
¼ cup chopped spinach
1+/- cup broth (to generous 1” headspace)
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/4 tsp black pepper
Southwest Black Bean Soup (per pint)
1/3 cup black beans
1/4 cup diced tomatoes
1T seeded and diced jalapenos
¼ cup diced onion
¼ cup corn kernels
1T roasted red pepper, diced
1+/- cup broth (to generous 1” headspace)
1/2 tsp salt
1 tsp garlic powder
1/4 tsp chipotle chile powder
1/2 tsp black pepper
Mediterranean Style Lentil Soup (per pint)
¼ cup lentils
2T chick peas
1T diced onion
¼ cup spinach, chopped
2T diced tomatoes, with juice
1T roasted red bell pepper, diced
½ tsp salt
¼ tsp pepper
½ tsp Italian Seasoning
1+/- cup broth (to generous 1” headspace)
Split Pea and Ham (per pint)
1/3 cup split peas
1/4 cup diced ham
2T diced onion
2T sliced carrots
1/2 tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ tsp dried Thyme
1+/- cup broth (to generous 1” headspace)
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How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
DÉLICIEUSE SOUPE ORIENTALE IDEAL POUR L'HIVER !!!
ABONNE TOI ET LIKE