Recipe - Abgushte Miveh (Dried Fruit Soups)

JUDI M. PHELPS
1 pound Lean lamb or beef stew meat
1 pound Lamb or beef soup bones
7 cup ;water
1 Limu omani (dried lime);
optional
Freshly ground black pepper
2 tablespoon Ghee or butter
1 lg Onion; finely chopped
2 teaspoon Turmeric
1 cup Prunes; pitted
One half cup Dried apricot halves
One half cup Dried peaches; chopped
1/3 To One half cup brown sugar
1 To 2 T. lemon or lime juice

Cut meat into small cubes and place in a soup pot with bones, water, and
dried lime if available. Bring slowly to the boil, skimming when
necessary. Add salt and pepper, cover and simmer gently for 1 One half hours or
until meat is almost tender. Remove bones and dried lime if used.

In a frying pan, heat ghee or butter and fry onion until transparent, stir
in turmeric, and cook until lightly browned. Add to soup with dried fruits
(these may be washed if necessary, but do not require soaking). Cover and
simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that
soup has a pleasant sweetsour flavor. Serve hot. Source: The Complete
Middle East Cookbook by Tess Mallos.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini