Shurabat mozaat

Shurabat mozaat

Meat soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg lamb soup bones
500g lamb stewing meat, cubed
salt and freshly ground black pepper, to season
1 small piece cinnamon bark
3 small carrots, quartered
70g celery, chopped
125g tomatoes, peeled and chopped
110g short-grain white rice
or 100g fine noodles, crushed
3 tablespoons flat-leaf parsley, finely chopped

Method

  1. Rinse the bones and place in a large saucepan. Add the meat, cover with 2 litres water and bring to the boil, skimming when necessary.
  2. When well skimmed, add the cinnamon and season with salt and pepper. Cover and simmer for 45 minutes.
  3. Add the vegetables, then cover and cook for a further 30 minutes. Remove and discard the soup bones.
  4. Stir in the washed rice or crushed noodles and adjust the seasoning. Cover and simmer for a further 20–25 minutes. Remove the cinnamon.
  5. Serve in soup bowls, sprinkled with the parsley.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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