Cherbah (Arabic)
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 3 onions, sliced
- 6 tomatoes, peeled and coarsely chopped
- 3 garlic cloves, chopped
- 1 (6 ounce) jar pimientos, chopped
- 1⁄2 cup mint, finely chopped
- 6 cups chicken stock
- 4 tablespoons lemon juice
- 1 egg yolk, beaten
- 6 slices bread
- salt and pepper
directions
- Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
- Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
- Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
- Serve the soup hot over 1 slice of bread.
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RECIPE SUBMITTED BY
I live in Ontario (Canada) and love to cook. I am doing my PhD right now and always am looking for a break from my studies. I like to read recipe books and experiment with new recipes. I love to cook anything ethnic and try to incorporate vegetarian meals into my diet at least twice a week.
My ratings:
5 stars:
I don't give out five stars easily - the dish has to be spectacular and something I would make again and again.
4 stars:
A good dish that I might adapt a little but something that I would put into my recipe collection.
3 stars:
I seem to give out a lot of these! These are dishes that are good but they are missing something or they don't live up to my expectations. I would not make them again simply because they aren't a favourite not necessarily because they were not good :)
2 stars:
A dish that for some reason didn't work out or I just did not like it :)
1 star:
I don't think I'll give any of these out!