Libyan Red Soup

Nour Al-OtaibiChef

Ingrediënten

• 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
• Gedroogde Munt
  1 tablespoon
• Ghee
  2 tablespoon
• Tomatensaus
  2 tablespoon
• Laurierblad
  2 leaf
• Zwarte peper
  1 teaspoon
• Zout
  1 teaspoon

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   Pan

   recipe.minutes
2. 2

   Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.

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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.

   recipe.minutes
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.

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5. 5

   Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.

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Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Gedroogde Muntper 100g

Energy276 kcal

Protein6 g

Total Fat8 g

Carbohydrate68 g

Dietary Fiber38 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

Tomatensausper 100g

Energy50 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate10 g

Total Sugars3 g

Dietary Fiber1 g

Laurierbladper 100g

Energy313 kcal

Protein7.6 g

Total Fat8.4 g

Carbohydrate74.97 g

Dietary Fiber26.3 g

Total Sugars0.6 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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