- Home
- Beef
- How To make Ras Asfour (Lentil Soup)
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 t Pepper
2 t 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.
How To make Ras Asfour (Lentil Soup)'s Videos
Pasta soup Egyptian style with lisan el asfour Суп с Макаронными Изделиями по египетски
Ras Asfour Lentil Soup - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Ras Asfour Lentil Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 c : Yellow or Orange Lentils
1/3 c : Chopped Fresh Parsley
1/4 ts : Pepper
1/2 lb : Choice Ground Beef
1 ts : Salt
1 : Onion, Sliced
1/2 c : Shaarla, or Vermicelli
2 ts : Olive Oil
1/3 c : Lemon Juice
Ready for winter ????❄? Orzo Soup is so easy and quick. Your family will love it. made with no time
This is a light, healthy and easy to make soup that will keep you warm in the winter days. It is made from small rice-shaped pasta called Orzo. It can be made with chicken broth and add your favorite vegetables. I like it with carrots and wanted to share with you this simple soup recipe.
serving size: 3-4
Ingredients:
2 tbsp vegetable oil
1/2 medium onion, finely minced
2 medium carrots, finely minced
1/2 tsp garlic powder
1/2 tsp Salt (or to taste)
1/4 tsp black pepper (or to taste)
5 cups water +2 cubes of chicken flavor bouillon cubes
(or 5 cups of chicken broth)
1/3 cup Orzo pasta; It is a thin, oval, rice-shaped pasta
Subscribe to the channel to dee upcoming recipes, click on the link below
Subtitles available in many languages
If you liked this video, please help the channel:
Like the video! ???? - It will help the channel for growth.
???? You can also share this video with your friends on social media.
WRITE a comment or ask about the recipe. I will be more than happy to answer you.
Subscribe to the channel, hit the bell to receive notifications on new videos
Follow Us On Website:
-----------------------------------------
Facebook:
Twitter:
Instagram:
#OrzoSoup #SoupRecipe #SoupPasta
Raos Roasted Peppers - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Raos Roasted Peppers Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/8 ts : Minced Garlic; Optional
1/2 c : Fine-quality Olive Oil
Salt and Pepper; to Taste
6 : Red Bell Peppers
3 tb : Golden Raisins
2 tb : Pine Nuts
1 ts : Chopped Italian Parsley
One Pot Polish Sauerkraut Soup
One Pot Polish Sauerkraut Soup
1.5 lb chopped Sauerkraut, slightly squeezed
4 smoked sausage of choice
2 medium carrots
2 medium onions
2-3 cups cubed potatoes
2-3 tbsp. tomato paste
2 tbsp. marjoram
1 tbsp. caraway seeds
3 small bay leaves
8 cups of chicken stock
Thickening Agent
3 tbsp. butter
3tbsp. Flour
Fry onion until golden. Add sausage and fry until golden. Add tomato paste and allow to stick slightly. Add spices and cook one minute. Add stock and remaining ingredients. Cook a half hour.
Cook thickening agent until golden and add to soup. Allow to cook a few minutes until the juice is thickened slightly.
Enjoy!????
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!
----
➥ Patreon
➥Instagram
➥Facebook
Music by Epidemic Sounds - Referral link for a free trial here
----
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
----
My Kitchen Equipment:
(These links are amazon affiliated and help pay for the running of this channel at no extra cost to you)
Food Processor:
Smaller food processor:
My Kitchen Scale:
Another great Kitchen Scale:
Vegetable Peeler:
Citrus Juicer:
Box Grater:
Stainless Steel Cookware:
Utensils:
Glass jugs:
Stick blender:
My Filming Equipment:
Sony a6400:
Sony F1.8 Lens:
----
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
----
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