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Vegetable Soup

Chicken Soup

Tomato Soup

Spinach with Fried

Kibbi Balls Soup

Lentil Soup

Sour Lentil Soup

Lentil and

Macaroni Soup

Vegetable SoupHisaa´ al khoudar

c D u ] Ü C A D i XSoupe Légumière

This soup has a variety ofvegetables, added to eithermeat or chicken. It can beserved as an appetizer or alight meal.

540150

½ kg (16 oz)chicken or cubed stewlamb meat1 kg (32 oz) red ripe tomatoes, peeledand finely chopped1 cup frozen green peas1 cup cubed carrots1 cup cubed potatoes1 cup cubed zucchini½ cup finely chopped fresh parsley1 medium sized onion, peeled½ cup roughly chopped string beans½ tbls salt (as desired)¼ tspn ground black pepper2 tbls butter¼ cup rice2 ½ litres (10 cups) water

Fry meat in butter until brown.Add meat with onion, spices andsalt to a pot filled with water.Cover and simmer for 2 hours ortill tender.Add vegetables and rice to meat.Cover and cook on medium heatfor 30 minutes.Add parsley. Remove from heat.Serve with main dishes withtoasted bread.

Note: If you choose chicken,cook it for 40 minutes thenremove bones.

Vegetable Soup

Chicken SoupHisaa´ al dajaj

S D T _ Ü C A D i XSoupe Au Poulet

It is one of the hearty worldknown soups. All soups keepwell, under refrigeration. Theyretain their full flavor whenreheated.

62060

1 kg (32 oz) chicken, cut into 4 pieces½ cup broken vermicelli1 medium sized onion, peeled2 tbls chopped celery or chopped freshparsley2 tbls shortening or butter½ tbls salt (as desired)2 ½ litres(10 cups) water2 cinnamon sticks1 cardamom pod -1 clove -1 nutmeg

Fry chicken in shortening for 7minutes. Add 2 ½ liters of water,onion and solid spices and cookover medium heat for 40minutes, or till tender.Remove skin and bones fromchicken pieces and cut meatinto small cubes. Strain stock.Return cubes to stock.Add celery, vermicelli and salt tostock and bring to a boil.Simmer over low heat for 20minutes. Serve hot.

Chicken Soup

Spinach with Fried Kibbi Balls SoupHisaa´ al sbanekh ma

akras al kibbi o C d ¾ ¦ ó ® ^ é D G i Ü C A D i X

N â ¯ m � C N G Î Ü CSoupe Aux Épinards

A nutritious soup rich withminerals.

43030

250 g (8oz) finely chopped trimmedspinach, washed and drained6 cups water10 kibbi balls baked for 10 minutes in amoderate heat oven2 tbls finely chopped fresh coriander1 tspn salta dash of ground allspice2 tbls shortening or butter1 medium onion, finely chopped3 cloves garlic, crushed with a dash ofsalt1 tbls rice

Fry onion with shortening untilsoft. Stir in spinach.Place water in a pot. Addspinach mixture and spices.Stir mixture occasionally until itboils. Add rice. Cook for 15minutes.Fry garlic and parsley withshortening for 5 minutes. Add tosoup.Add kibbi balls to soup. Cookfor 5 minutes. Remove fromheat. Serve hot.

Spinach with Fried Kibbi Balls Soup

Tomato SoupHisaa´ al tamatem

²xD¯yÜC ADiXSoupe De Tomates

A well known soup in the Arabworld. 6

3045

400 g (14oz) lean meat, minced½ cup chopped parsley½ cup broken vermicelli½ kg (16 oz) soft red tomatoes, washedand squeezed1 tspn salt½ tspn ground allspice2 tbls butter4 cups water

Mix meat with half the amount ofsalt and allspice. Divide intosmall balls.Fry meat with shortening overmedium heat for 5 minutes.Add water, tomato juice, salt andallspice to meat and cook for 30minutes or till tender.When it boils, add vermicelli,and simmer for 15 minutes. Addparsley and simmer for 1 minute.Serve it hot.

Tomato Soup

Lentil SoupHisaa´ al adas

g _ â Ü C A D i XSoupe Aux Lentilles

An Arabian hot appetizer.. 4

20100

1 cup brown lentils2 tbls rice6 cups water½ tspn salt½ tspn ground cumin¼ tspn ground allspice1 medium onion, finely chopped1 tbls shortening or butter or vegetableoil¼ cup finely chopped fresh parsley1 pitta, toasted and cut into cubes

Wash lentils and rice well. Placein a pot with water. Bring to aboil. Cover and simmer gentlyfor about 1 1/2 hour.Transfer the soup to a foodprocessor or blender. Add 1 cupof water and blend well.Put mixture in the pot. Simmerover low heat. Add allspice,cumin and salt.Fry chopped onion till soft. Addto lentil mixture. Bring themixture to a boil for 10 minutes.Add chopped parsley. Servesoup with toasted bread andlemon wedges.

Lentil Soup

Sour Lentil SoupHisaa´ al adas

b´hamudv®DYÜDF g_âÜC ADiX

Soupe Citronnée DeBette

We advise you to prepare thissoup in cold winter days. It isboth easy and nutritious. 4

6050

1 ½ cups white lentils, picked stones,washed and drained½ kg (16 oz) Swiss chard, trimmed androughly chopped1 head garlic, crushed with a dash ofsalt½ cup finely chopped fresh coriander½ cup oil or butter½ cup lemon juice4 cups water1 tspn salt3 medium potatoes, peeled and diced¼ cup finely chopped onions1 tspn ground cumin

Put lentils and water in a potover high heat, bring to a boil.Lower heat, Simmer for 25minutes.Add Swiss chard and potatoes.Cook over low heat for 15minutes.Fry onions in oil, then add garlicand coriander, fry till fragrant forabout 1 minute.Add garlic mixture, cumin, andlemon juice to lentil mixture.Cook for 10 minutes.Serve hot.

Sour Lentil Soup

Lentil and Macaroni SoupRashta

g_âÜC NKlc ADiXMacaroni En

Soupe

An Arabian soup, high in protein.

62045

100 g (4 oz) macaroni1 cup white lentils2 cups finely chopped fresh coriander6 cloves garlic, crushed with a dash ofsalt1 onion, finely chopped, fried tilltransparent2 litres (8 cups) of water¼ cup vegetable oil or shortening¼ tspn ground cumin1 tspn salt (as desired)

Remove stones and dirt fromlentils. Wash, put 2 litres ofwater in a pot, add lentils andbring to a boil. Cover and cookover low heat for 25 minutes ortill tender.Add Macaroni, simmer for 15minutes. Add onion.Pound coriander, cumin, saltand garlic. Fry this mixture in hotoil, add to lentils mixture. Boil for2 minutes.Serve hot.

Lentil and Macaroni Soup