Vermicelli and Paprika Soup (Dweda Zaara)

Total Time
30mins
Prep 10 mins
Cook 20 mins

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Tunisia region. See my Hreesa/Harissa (Red Pepper Spice) for the hreesa.

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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.

Nyteglori November 08, 2007

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.

Annacia October 15, 2007

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