Zutaten
- Lamb, cut into cubes (bird's head)300 grams
Tomatensaft400 grams
Grüne Linsen150 grams
Kichererbsen150 grams- Tomato paste, dissolved in a little water2 tablespoons
- Lime, cut into quarters2 pieces
- Cilantro, finely chopped2 cups
- Parsley bunch, finely chopped1 bunch
- Onion, finely chopped1 piece
- Celery, finely chopped150 grams
Öl3 tablespoons
Kurkuma1 tablespoon
Safran1 pinch
Kreuzkümmel0.5 teaspoon
Vermicelli2 tablespoons
Salz1 to taste
Schwarzer Pfeffer1 to taste
Mehl2 tablespoons
Schritte
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
10 MinBenötigte Werkzeuge:
Topf - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
10 Min - 3
Add two liters of boiling water over the meat mixture, then add the lentils and chickpeas, and let the soup simmer for about 50 minutes.
50 Min - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
20 Min - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
10 MinBenötigte Werkzeuge:
Rührschüssel - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
5 Min - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
10 Min - 8
To serve, squeeze a lime over the soup.
5 Min
Nährwertangaben
Tomatensaftpro 100gGrüne Linsenpro 100gKichererbsenpro 100gÖlpro 100gKurkumapro 100gSafranpro 100gKreuzkümmelpro 100gVermicellipro 100gSalzpro 100gSchwarzer Pfefferpro 100gMehlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.