1 lb lean lamb or beef stew meat
1 lb lamb or beef soup bones
7 cup ; water
1 limu omani (dried lime), optional
1 freshly ground black pepper
2 tbsp ghee or butter
1 large onion, finely chopped
2 tsp turmeric
1 cup prunes, pitted
1/2 cup dried apricot halves
1/2 cup dried peaches, chopped
1/3 to 1/2 cup brown sugar
1 to 2 t. lemon or lime juice
Directions
Cut meat into small cubes and place in a soup pot with bones, water,
and dried lime if available. Bring slowly to the boil, skimming when
necessary. Add salt and pepper, cover and simmer gently for 1 1/2
hours or until meat is almost tender. Remove bones and dried lime if
used.
In a frying pan, heat ghee or butter and fry onion until transparent,
stir in turmeric, and cook until lightly browned. Add to soup with
dried fruits (these may be washed if necessary, but do not require
soaking). Cover and simmer for 30 minutes. Add sugar and lemon or
lime juice to taste so that soup has a pleasant sweet-sour flavor.
Serve hot. Source: The Complete Middle East Cookbook by Tess Mallos.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 6 servings
Abgushte Miveh (Dried Fruit Soups) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup; Stew
The History of Recipes
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The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later, there are two interesting cookery books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich. During the following few hundred years, the powerful families of the West tried to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are increasing in popularity due to better eduction, people having increased leisure time and having more money. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Abgushte Miveh (Dried Fruit Soups) recipe.
