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. email@example.com, firstname.lastname@example.org, or email@example.com
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 249.9mg||7 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.8g|
|Protein 0.9g||1 %|
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Calories per serving: 53
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