Ingredjenti
- Lamb, cut into cubes (bird's head)300 grams
Ġuħ ta' tomat400 grams
Lenti Aħdar150 grams
Ċiċri150 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
Żejt3 tablespoons
Kurkuma1 tablespoon
Safran1 pinch
Kummin0.5 teaspoon
Vermicelli2 tablespoons
Salt1 to taste
Bżar iswed1 to taste
Farina2 tablespoons
Passi
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
recipe.minutes - 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.
recipe.minutes - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
recipe.minutes - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
recipe.minutes - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
recipe.minutes - 8
To serve, squeeze a lime over the soup.
recipe.minutes
Fatti tan-Nutrizzjoni
Ġuħ ta' tomatgħal kull 100gLenti Aħdargħal kull 100gĊiċrigħal kull 100gŻejtgħal kull 100gKurkumagħal kull 100gSafrangħal kull 100gKummingħal kull 100gVermicelligħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gFarinagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.