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Abgushte Miveh

(Dried Fruit Soup)

Recipe Submitted by: Judi M. Phelps
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
10 lb Lean lamb or beef stew meat

10 lb Lamb or beef soup bones

4 gal. water

10 Limu omani (dried lime)-optional

Freshly ground black pepper

20 tbl. Ghee or butter

10 Onion -- finely chopped

7 Tbl.Turmeric

10 c Prunes -- pitted

5 c Dried apricot halves

5 c Dried peaches -- chopped

4 cup brown sugar

1/2 cup 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 1/2 hours or until meat is almost tender.

Remove bones and driedlime 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 sweet-sour flavor. Serve hot.

Source-
The Complete Middle East Cookbook by Tess Mallos.


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