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Recipe Name: Algerian Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Olive oil
1 Pound(s) Stewing lamb
Or beef with bones, cut into
1 Pound(s) Chicken wings and necks, cut
in half
1 Onion, diced
1 Potato, peeled and cubed
1 Zucchini, cut in large
19 Ounce(s) Cooked chickpeas, with
Salt and pepper, to taste
3 Teaspoon(s) Dried mint flakes
6 Cup(s) Boiling water
1/2 Cup(s) Fine egg noodles, broken
Into very small pieces
5 Ounce(s) Tomato paste, approximately
1/2 Cup(s) Shelled peas
ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are
distinguished, perhaps, only by the amount of liquid. In a saucepan,
brown the meat and the chicken pieces in the oil, then add the onion,
potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1
teaspoon of the mint, and the boiling water. Bring to a boil; then
lower the heat and simmer for 30 minutes. Add the egg noodles; cook
for a further 5 minutes. Stir in the tomato paste, peas, and the
remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes
and serve hot. *Hanneman >"Shawrba Jaza'iriya" FROM THE LANDS OF FIGS
AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997:
Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS
AND OLIVES, Salloum and Peters (97)* By Kitpath
<> on Jun 13, 1998, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 318
Calories From Fat: 134
Total Fat: 15.3g
Cholesterol: 2.9mg
Sodium: 213.8mg
Potassium: 443.4mg
Carbohydrates: 41.9g
Fiber: 5.4g
Sugar: 19.1g
Protein: 5.7g

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