Egyptian Meat Soup


Lean beef or lamb, cut into small pieces
Water: 6 cups
Onion: 1 medium, chopped
Butter: 3 tbsp
Garlic: 5 cloves, crushed
Vinegar: 1 tsp
Arabic pita bread: 1 loaf, dried in the oven until crisp
Cooked rice: 2 cups
Salt and pepper to taste


Prepare a broth by boiling meat in water with salt, pepper and chopped onions, until the meat is tender. Skim off the froth, and remove the onion. Take away the meat with a slotted spoon and drain on paper towels. Set aside.

Then melt 2 tablespoons of butter in a frying pan. Fry all the meat over high heat, until it becomes brown. Keep it in a serving bowl. Then fry garlic in the remaining butter until golden brown and stir the contents. Pour vinegar into the broth and boil them. After that, break the crispy bread pieces into the soup. Place the meat and the rice separately and serve.


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