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
Experts have traced the existance of recipes far back into history, in fact as far back into recorded history as early Egypt, and maybe even further. In practice though, in the main part, these ancient recipes were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today for example bay, fennel and parsley. Closer to modern times, we find a couple of books which appeared in the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is served today, but instead accounts of the types of meals on the tables of the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new tastes prompted an increase in cookery books, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Abgushte Miveh (Dried Fruit Soups) recipe.
