1) Lentil Soup (Shourbet Adas)
INGREDIENTS:
1 1/2 cup fine lentil (washed and drained)
1 small chopped onion
4 tbl. Margarine
1/2 tsp cinnamon and coriander
5 cups water
1 tsp salt
1 tbl chopped parsley
2 cups toasted pita bread cut into cubes
Green onions & green olives for garnish (optional)
METHOD:
In a medium saucepan, put the fine lentil and water on high heat. When the skim appears, remove it with a spoon and lower the heat. Let it simmer for 30 minutes or until lentil is tender. Heat margarine in a pan then add the onion and stir until it turns into a yellow color. Pour it on the lentil and mix in the cinnamon, coriander and salt.
2) Vegetable Soup (Shourbat Al-Khodrah)
INGREDIENTS:
1 1/2 lb beef stew of lamb
1 zucchini diced (about 1/4 inch)
1 small chopped onion
1 carrot sliced (about 1/4 inch)
1 cup of celery cut into pieces (about 1 inch)
1/2 medium chopped green pepper
1 small peeled potato, cut into small pieces
1 chopped tomato
1/4 tsp nutmeg, black pepper, and salt
METHOD:
Cut the meat into big cubes and put it in a medium caldron. Pour cold water over it and put on the stove at high heat. When skim appears, take it off and throw it away. Put all the cooked pieces of meat in a clean saucepan and mix in all the above ingredients. Clarify the broth of the meat and add it to the saucepan. Put it on low heat and let it simmer for 10 minutes.
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