Libyan Red Soup

Nour Al-OtaibiChef

Ingredients

• Meat, lamb or shrimp cut into small cubes
  0.5 kilogram
• Pasta, bird's tongue
  1 tablespoon
• Medium onion, chopped into small pieces
  1 piece
• Parsley bunch, finely chopped
  1 bunch
• Dried Mint
  1 tablespoon
• Ghee
  2 tablespoon
• Tomato Sauce
  2 tablespoon
• Bay Leaf
  2 leaf
• Black Pepper
  1 teaspoon
• Salt
  1 teaspoon

Steps

1. 1

   In a pot over the fire, sauté the onion with ghee until it turns golden.

   Required Tools:

   Pot

   5 min
2. 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. 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. 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. 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

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Dried Mintper 100g

Energy276 kcal

Protein6 g

Total Fat8 g

Carbohydrate68 g

Dietary Fiber38 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

Tomato Sauceper 100g

Energy50 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate10 g

Total Sugars3 g

Dietary Fiber1 g

Bay Leafper 100g

Energy313 kcal

Protein7.6 g

Total Fat8.4 g

Carbohydrate74.97 g

Dietary Fiber26.3 g

Total Sugars0.6 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags