Prep 15 mins
Cook 2 hrs
Traditional soup of the coptic christians of Egypt. The website where I got this from says that nowadays it is eaten all over Egypt and that there are even restaurants specialised in this soup. The number of servings is a guess because it was not mentioned. Submitted for Visit Egypt / NAME forum May 2012.
- 1 1⁄2 lbs lamb, boneless lean
- 2 medium onions
- black pepper, freshly ground
- salt, to taste
- 6 cups water
- 1 cup water
- 1⁄2 cup rice
- 1⁄4 cup ghee
- 2 tablespoons ghee
- 5 garlic cloves, finely minced
- 1⁄4 cup vinegar
- 2 slices bread, roasted
- Cube lamb into 1 inch cubes and put with 6 cups water into a stock pot.
- Add onions, salt and pepper to taste and bring to a slow boil.
- Let simmer for 1 1/2 hours until meat is tender but does not fall apart.
- While meat is cooking, bring rice with 1 cup water, 1 tablespoon ghee and 1/4 teaspoon salt to a boil. Cover and turn heat to lowest, let rice simmer until it is done, ca. 15-20 minutes.
- With a slotted spoon, get meat out of the broth, drain.
- In a skillet, heat 1 tablespoon ghee and fry drained meat for some minutes.
- Take meat out of the skillet and keep warm.
- Add 1/4 cup ghee to the skillet and let melt at medium heat.
- Add garlic, fry until lightly coloured.
- Remove skillet from stove, add vinegar.
- From here, there are two variations:.
- First, put one slice of roasted bread into large pot. Top with half of the sauteed garlic and half of the rice. Add some broth, then top with second slice of bread and remaining rice. Top with fried meat cubes and remaining garlic. Pour remaining broth on top and garnish with parsley.
- Second: Combine broth and sauteed garlic, bring to a boil. Tear bread into pieces and add just before serving. Serve soup, rice and meat seperately.