Ingrédients
- 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
Menthe séchée1 tablespoon
Ghee2 tablespoon
Sauce tomate2 tablespoon
Laurier2 leaf
Poivre noir1 teaspoon
Sel1 teaspoon
Mesures
- 1
In a pot over the fire, sauté the onion with ghee until it turns golden.
5 minutesMatériel requis:
Marmite - 2
Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.
5 minutes - 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 minutes - 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 minutes - 5
Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.
5 minutes
Faits nutritionnels
Menthe séchéepour 100gGheepour 100gSauce tomatepour 100gLaurierpour 100gPoivre noirpour 100gSelpour 100g* 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.