Libyan Soup

Majid Al-SayedCuisinier

Ingrédients

• Meat, cut into small cubes
  1 kilogram
• Pasta, bird's tongue
  200 grams
• Large onion, diced
  1 piece
• Clove of garlic
  2 cloves
• Small green chili pepper
  1 piece
• Coriander, chopped coarse
  4 tablespoons
• Parsley, chopped coarse
  4 tablespoons
• Tomatoes
  2 pieces
• Huile Végétale
  2 tablespoons
• Spice, meat
  0.5 teaspoon
• Cardamom pods
  3 pods
• Poivre noir
  1 teaspoon
• Salt to taste
  0

Mesures

1. 1

   Heat the oil in a deep pot, then add the onion and garlic and sauté until they are softened, then add the meat cubes and stir well until they change color completely.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Cut the tomatoes in half and place them in the blender with 4 cups of water and blend well, then add the tomato sauce to the meat in the pot, stir and let the mixture boil.

   Matériel requis:

   Blender

   5 minutes
3. 3

   Slice the chili pepper and add it to the mixture, then season with black pepper, spice, and cardamom pods, stir well and let the mixture cook until the meat is well done, while constantly monitoring to maintain the water level.

   10 minutes
4. 4

   Add the bird's tongue pasta 10 minutes before the meat is done, stir well and let the pasta cook, then remove from heat.

   10 minutes
5. 5

   Add the parsley and coriander to the soup, then serve immediately.

   2 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques