Algerian Soup
Algerian Soup

Based on From the Lands of Figs and Olives by Salloum and Peters
Category: North African Prep. Method:  
Course:   Calories:  
Cuisine:   Serves: 6
1/2 Cup Olive Oil
1 Pound Beef -- cubed
1 Pound Chicken -- cubed
1 Large Onion -- finely chopped
1 Large Potato -- finely chopped
1 Large Zucchini -- cubed
1 Can Chickpeas
Salt And Pepper -- to taste
3 Tablespoons Dried Mint
6 Cups Boiling Water
1/2 Cup Fine Noodles -- broken
1 Can Tomato Paste
1/2 Cup Peas
In a saucepan, brown the meats in oil. Add onion, potato, zucchini, chickpeas and their liquid, salt, pepper, mint and boiling water.
Bring to a boil, then lower the heat and simmer for 30 minutes. Add the noodles, cook for 5 minutes. Stir in the tomato paste.
Simmer for 10 minutes and serve hot.
Rating: ()   printed on: July 7, 2020
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