Vermicelli and Paprika Soup (Dweda Zaara)

"From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Tunisia region. See my recipe#206852 for the hreesa."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
  • Add garlic, paprika, hreesa, turmeric, and bay leaves and saute a few minutes more.
  • Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.
  • Cook over medium heat for 5 minutes; then stir in vermicelli.
  • Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.

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Reviews

  1. I added a bit of cheddar cheese to this. I think it would be better with tomatoes rather than tomato paste. It is a recipe I would make again - and next time with tomatoes.
     
  2. I thought this was going to be good but it turned out to be and example of a recipe being more than the sum of it's parts. I had less that 1/2 a can of tomato's that I added to use up, they worked well in this. For the spice I used Recipe #257499 from Engrossed. The pasta I used was spaghettini (what I had) and I didn't saute the first ingredients to save the fat. I gave it about 15 mins extra and everything cooked together in the soup. I will surely make this one again. Made for Photo Tag, Halloween.
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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