Thursday, June 7, 2007

Shourbet Ya’teen

Great vegetarian Pumpkin Soup (Shourbet ya’teen).


  • 2 ½ pints (1.25 liters) Basic Meat Broth plus meat
  • 2 lb (1kg) pumpkin, peeled and sliced
  • ½ tablespoon ghee (butter)
  • 1 tablespoon plain flour
  1. Bring the Basic Meat Broth to the boil. Add the pumpkin and cook slowly until tender – about 30 minutes. Remove from heat.
  2. Melt ghee in a small saucepan and add the flour stirring gently until the flour begins to brown. Add a little broth to the flour mixture and stir well. Transfer the flour mixture to the flour mixture and stir well.
  3. Transfer the flour mixture to the broth and pumpkin. Purée with a strainer or blender, return to the heat and bring back to the boil. Adjust seasonings. Serve immediately.
Serves: 4-6 persons, Cooking time: ¾ hour plus 1 ½hours for Basic Meat Broth

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