Vermicelli and Paprika Soup (Dweda Zaara)

Name: Vermicelli and Paprika Soup (Dweda Zaara)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 -4 tablespoon olive oil (original has 4tbsp); 1 large onion, finely chopped; 4 garlic cloves, crushed; 1 tablespoon paprika; 1 teaspoon hreesa mixed spice (see my Hreesa/Harissa (Red Pepper Spice) ); 1/2 teaspoon turmeric; 4 bay leaves; 5 cups water; 4 tablespoons celery, finely chopped; 2 tablespoons tomato paste; salt and pepper, to taste; 1 1/2 cups vermicelli, crushed; 2 tablespoons fresh cilantro, finely chopped

(2)

Recipe by Engrossed

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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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 -4

tablespoon olive oil (original has 4tbsp)
1

large onion, finely chopped
4

garlic cloves, crushed
1

tablespoon paprika
1

teaspoon hreesa mixed spice (see my Hreesa/Harissa (Red Pepper Spice))
¹⁄₂

teaspoon turmeric
4

bay leaves
5

cups water
4

tablespoons celery, finely chopped
2

tablespoons tomato paste
salt and pepper, to taste
1 ¹⁄₂

cups vermicelli, crushed
2

tablespoons fresh cilantro, finely chopped

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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