Post by Amani on Aug 8, 2004 16:41:01 GMT -5
Shorbat Rumman
(Iraqi Pomegranate Soup)
8 cups water
1 lb lamb shank
1/2 cup yellow split peas
1 cup onion, chopped
3 beets, with greens
1/2 cup rice
1 bunch scallions, sliced
2 Tbsp sugar
3 Tbsp lime juice
1/2 cup parsley
2 Tbsp pomegranate concentrate
1/4 cup cilantro, chopped fine
1/4 cup spinach, chopped fine
Garnish
1 Tbsp mint, dried; crumbled
1/2 tsp cinnamon
1/4 tsp pepper
Bring water to a boil, add lamb, split peas and onion. Skim, reduce heat, cover and simmer 1 hour.
Meanwhile, wash beet tops and spinach, chop finely and wrap in paper towels and keep crisp until needed. Peel beets and chop into small diice. Prepare garnish with mint, cinnamon and pepper mixed together in a separate bowl.
When lamb broth is ready, add beets and rice and cook another 30 minutes.
Pick out lamb, cut away bones and fat and return meat to the stock. Add scallions, sugar, 2 Tbsp of lime juice, parsley and pomegranate concentrate. Simmer for 10 minutes.
To serve, bring soup to a boil, stir in beet greens and spinach. Let wilt, stirring a minute or two, then stir in the cilantro, remaining lime juice, and seasonings. Ladle into bowls and sprinkle with garnish mixture.
(Iraqi Pomegranate Soup)
8 cups water
1 lb lamb shank
1/2 cup yellow split peas
1 cup onion, chopped
3 beets, with greens
1/2 cup rice
1 bunch scallions, sliced
2 Tbsp sugar
3 Tbsp lime juice
1/2 cup parsley
2 Tbsp pomegranate concentrate
1/4 cup cilantro, chopped fine
1/4 cup spinach, chopped fine
Garnish
1 Tbsp mint, dried; crumbled
1/2 tsp cinnamon
1/4 tsp pepper
Bring water to a boil, add lamb, split peas and onion. Skim, reduce heat, cover and simmer 1 hour.
Meanwhile, wash beet tops and spinach, chop finely and wrap in paper towels and keep crisp until needed. Peel beets and chop into small diice. Prepare garnish with mint, cinnamon and pepper mixed together in a separate bowl.
When lamb broth is ready, add beets and rice and cook another 30 minutes.
Pick out lamb, cut away bones and fat and return meat to the stock. Add scallions, sugar, 2 Tbsp of lime juice, parsley and pomegranate concentrate. Simmer for 10 minutes.
To serve, bring soup to a boil, stir in beet greens and spinach. Let wilt, stirring a minute or two, then stir in the cilantro, remaining lime juice, and seasonings. Ladle into bowls and sprinkle with garnish mixture.