Zutaten
- Meat, lamb or shrimp cut into small cubes0.5 kilogram
- Pasta, bird's tongue1 tablespoon
- Medium onion, chopped into small pieces1 piece
- Parsley bunch, finely chopped1 bunch
Getrocknete Minze1 tablespoon
Ghee2 tablespoon
Tomatensauce2 tablespoon
Lorbeerblatt2 leaf
Schwarzer Pfeffer1 teaspoon
Salz1 teaspoon
Schritte
- 1
In a pot over the fire, sauté the onion with ghee until it turns golden.
5 MinBenötigte Werkzeuge:
Topf - 2
Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.
5 Min - 3
Add half of the parsley and mint, then add salt, black pepper, and bay leaves. Leave the pot on the fire until the meat is cooked, ensuring to add water as needed.
10 Min - 4
In another pot over the fire, sauté the bird's tongue pasta with a tablespoon of ghee, then add it to the meat and let the soup simmer until cooked.
5 Min - 5
Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.
5 Min
Nährwertangaben
Getrocknete Minzepro 100gGheepro 100gTomatensaucepro 100gLorbeerblattpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.