Lebanese Ema Soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, lebanese ema soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lebanese Ema Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Lebanese Ema Soup is something that I have loved my whole life.

Lebanese Ema Soup Amal Beirut، Lebanon. Looking for the perfect Lebanese Ema Soup recipe? look no further! We provide you only the best Lebanese Ema Soup recipe here. We also have wide variety of recipes to try.

To begin with this recipe, we have to first prepare a few ingredients. You can have lebanese ema soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lebanese Ema Soup:
  1. Take 1⁄2 cup rice
  2. Make ready 1⁄2 cup vermicelli
  3. Get 2 tablespoons vegetable oil
  4. Get 1 tablespoon tomato paste, dissolved in 1⁄2 cup water
  5. Take For the kafta meatballs:
  6. Prepare 500 g very finely ground beef, or lamb
  7. Make ready 1 small onion, finely chopped
  8. Make ready 1⁄2 cup fresh parsley, chopped
  9. Make ready 1⁄4 teaspoon allspice
  10. Prepare 1⁄4 teaspoon black pepper
  11. Make ready 1⁄2 teaspoon salt
  12. Make ready 1⁄4 cup vegetable oil for frying

DIRECTIONS Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine. Thick, creamy and luscious, this Lebanese green split pea soup is a unique vegetarian and vegan spin on split pea soup, made with traditional Middle Eastern seasonings. Top with za'atar (a blend of dried herbs, sesame, and sumac) for a really special flavor. (Recipe adapted from the Middle Eastern Vegetarian Cookbook by Salma Hage). Add the onion, carrots, celery, a teaspoon of salt and stir to coat oil.

Steps to make Lebanese Ema Soup:
  1. To prepare the meatballs: mix all the ingredients together, except the vegetable oil. Knead well.
  2. Process the kafta mixture in a food processor until well combined.
  3. Divide the kafta into marble-sized balls.
  4. In a deep skillet, heat vegetable oil and fry the kafta balls until they start turning brown. Remove on a plate and set aside.
  5. In a saucepan, bring to a boil 1 liter of water. Add in the fried kafta meatballs, tomato paste, rice and vermicelli. Cook until the rice is done.
  6. Serve hot.

Top with za'atar (a blend of dried herbs, sesame, and sumac) for a really special flavor. (Recipe adapted from the Middle Eastern Vegetarian Cookbook by Salma Hage). Add the onion, carrots, celery, a teaspoon of salt and stir to coat oil. Cover and cook, stirring occasionally, until the vegetables are softened but not browned. Some traditional Lebanese stews tend to have the simplest of ingredients yet the loveliest of flavors, as well as loads of vitamins and fibers. "Makhlouta" falls within this category. Shish Barak belongs to the "Tabeekh" traditional Lebanese category, ie, home stews, … Lebanese Chickpea Soup This delicious Lebanese chickpea soup is the perfect Middle Eastern-inspired comfort soup!

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