Meat Soup With Rice (Egypt) Recipe
Servings: 6
Ingredients
- 1 lb Lean beef Or possibly lamb, cut Into small pcs
- 6 c. Water Salt and pepper
- 1 med Onion
- 3 Tbsp. Butter
- 5 x Cloves garlic, crushed
- 1 tsp Vinegar
- 1 loaf pita bread, crisped
- 2 c. Cooked rice
Directions
- Simmer the meat in the water with salt, pepper and whole onion till the meat is tender; then skim off the scum and throw away the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside.
- Heat 1 Tbsp. of the butter in a frying pan. Fry the meat over high heat till well browned; then remove to a serving bowl and keep hot.
- Fry the garlic in the remaining butter till golden. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil.
- Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves.
- NOTES: This soup is traditionally served by Egyptian Christians as the first meal after the Lenten fast. Dry the Pita bread in an oven till crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 6 servings | |
| Calories 475 | |
| Calories from Fat 174 | 37% |
| Total Fat 19.66g | 25% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.71g | |
| Cholesterol 67mg | 22% |
| Sodium 377mg | 16% |
| Potassium 493mg | 14% |
| Total Carbs 51.46g | 14% |
| Dietary Fiber 5.4g | 18% |
| Sugars 15.84g | 11% |
| Protein 22.11g | 35% |
