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Suggest a better descriptionSimmer the meat in the water with salt, pepper and whole onion until the meat is tender; then skim off the scum and discard the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside. Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned; then remove to a serving bowl and keep warm. Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil. Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves. *Hanneman > "Fatta," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 NOTES: This soup is traditionally served by Egyptian Christians as the first meal after the Lenten fast. Dry the Pita bread in an oven until crisp. Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 6 | ||
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Calories: 472 | ||
Calories from Fat: 180 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 65.1mg | 20 % | |
Sodium 126.2mg | 4 % | |
Potassium 295.4mg | 8 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 49g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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