Recipe - Algerian Soup

One half cup Olive oil
1 pound Stewing lamb
Or beef with bones; cut into
pieces
1 pound Chicken wings and necks; cut
in half
1 lg Onion; minced
1 lg Potato; peeled and cubed
1 lg Zucchini; cut in large
chunks
19 ounce Cooked chickpeas; with
liquid
Salt and pepper; to taste
3 teaspoon Dried mint flakes
6 cup Boiling water
One half cup Fine egg noodles; broken
Into very small pieces
5 ounce Tomato paste; approximately
One half cup Shelled peas

ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are
distinguished, perhaps, only by the amount of liquid.

In a saucepan, brown the meat and the chicken pieces in the oil, then
add the onion, potato, zucchini, the chickpeas and their liquid, the
salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to
a boil; then lower the heat and simmer for 30 minutes.

Add the egg noodles; cook for a further 5 minutes. Stir in the tomato
paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a
another 10 minutes and serve hot.

*Hanneman "Shawrba Jaza'iriya" FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink
Books. ISBN 1566561590

Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)*

By Kitpath phannema@wizard.ucr.edu on Jun 13, 1998, converted by
MM_Buster v2.0l.