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How To make Ras Asfour(Lentil Soup)
1 1/2 c Yellow or orange lentils
-(go through them and pick -out stones) 1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces 1/3 c Lemon juice
Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs food. Rinse lentils and drain, picking out any discolored ones. Combine with 5-6 cups water in a large kettle and bring to a boil. Lower heat and simmer for 20 minutes, skimming off foam as it forms on top. While the lentils are cooking, combine ground meat with parsley, salt and pepper. Using about a tablespoon of the meal mixture for each, form into small meatballs and chill until needed. Heat the olive oil and saute the onion until soft and golden. Reserve. When lentils are soft, mash them with the back of a spoon to thicken the soup. Add shaarla (or vermicelli) and meatballs. Cook 10-15 minutes longer, until meatballs are cooked through. To serve, divide onion slices among 6 bowls. Stir lemon juice into soup and ladle over onions. Makes 6-8 servings.
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Ras Asfour
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Creamy chicken orzo soup
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—Ingredients——
1 stick of unsalted butter
1 medium size onion
3 carrots
3 stalks of celery
3 cloves of garlic
1 teaspoon salt
1 cup orzo
3 cups of shredded rotisserie chicken
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili flakes
1/2 teaspoon rosemary
2 32oz cartons of chicken broth
1/2 tablespoon chicken bouillon
1 cup heavy cream
8oz spinach
The juice of 1 lemon
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1. First prep by washing, peeling and chopping the vegetables
2. Put a pot on high heat, add in the butter and let the butter melt. Next add in the vegetables (onions, carrots, celery and garlic) sprinkle some salt on top and sauté for about 5 minutes until the vegetables are tender a little bit.
3. Next add in the orzo mix and sauté for about 3 minutes
4. Then add in the shredded chicken, the seasonings, chicken broth, chicken bouillon and heavy cream give it a good mix and cover and let it simmer on medium high for about 15 to 20 minutes until the orzo is cooked and the soup thickens up.
5. Lastly add in the spinach and lemon juice mix and enjoy.
Egyptian salad.
One of my favorite salads to make.
Egyptian Salad
1 medium red onion
2 tomatoes
2 small cucumbers
1-2 carrots
1tbs lemon juice
2tbs olive oil
Less than 1tbs white vinegar
Season to taste with salt and pepper
Refrigerate until ready to use.
Y’all come eat
#easysalad #summersalad #egyptianrecipes #chickenkabobs #salad
How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Recette Chorba. Très facile a réaliser et délicieuse. Version onctueuse.
Un indispensable pour ce mois de ramadan.
Ingrédients pour la chorba :
250 g de viande de boeuf
3 cuillères a soupe de cheveux d'anges
une poignet de pois chiche
2 tomates
2 carottes
1 oignon moyen
2 échalottes
1 courgette
3 gousses d'ail
concentré de tomate 70 g
Un bouquet de persil/coriande
huile d'olive
Sel
poivre
coriandre
Ras el hanout
cumin
épice chorba
Un bouillon de poule
Un bouillon de légume
Pasta soup Egyptian style with lisan el asfour Суп с Макаронными Изделиями по египетски