This month in Mena's Cooking Club, I am travelling to Libya. Here I have prepared a soup of Libyan cuisine. This soup is mainly prepared during Ramadan. The recipe source is from here. In this recipe Orzo pasta is used which we do not get in India, I surfed the internet and made this at home, which was very interesting and easy.
Ingredients
200 Grams Chicken legs - skinless
1 small Onion - finely chopped
1 small Tomato - finely chopped
1/4 Cup Parsley - finely chopped
1 Tablespoon Tomato paste
1 Cinnamon stick
1 Bay leaf
3 Cardamom seeds - split
4 Cloves
6 Peppercorns
1 Tablespoon Olive oil
1/2 teaspoon Cayenne powder
1/4 Teaspoon Turmeric
Salt to taste
1 Teaspoon fresh Thyme
1 Tablespoon Olive oil
1/2 teaspoon Cayenne powder
1/4 Teaspoon Turmeric
Salt to taste
1 Teaspoon fresh Thyme
A litre water - for making the soup
Method
Heat oil in a pot, add chopped onion, drop in the cardamom, cloves, cinnamon, peppercorns and bay leaf, stirring until the oil is infused. Add the chicken, tomato paste and stir. Add the cayenne, turmeric powder , fresh tomatoes, soup cube and parsley, a cup of boiling water, cover and cook on low heat for 15 minutes. Then add the remaining water and cook on medium heat for 45 minutes.
Remove the chicken pieces, cinnamon sticks and bay leaf. De-bone the chicken pieces and cut into bite-sized chunks set aside. Add the remaining amount of parsley, and lisan asfour (orzo), cook for another 10-15 minutes.
Turn of the heat, drop the chicken pieces back in, rub a handful of fresh thyme between the palms of your hand straight into the pot, then give the soup a final stir. Serve hot and enjoy....
Labels : Soup, Continental Cuisine, Healthy, Mena Cooking Club, Libya
Method
Heat oil in a pot, add chopped onion, drop in the cardamom, cloves, cinnamon, peppercorns and bay leaf, stirring until the oil is infused. Add the chicken, tomato paste and stir. Add the cayenne, turmeric powder , fresh tomatoes, soup cube and parsley, a cup of boiling water, cover and cook on low heat for 15 minutes. Then add the remaining water and cook on medium heat for 45 minutes.
Remove the chicken pieces, cinnamon sticks and bay leaf. De-bone the chicken pieces and cut into bite-sized chunks set aside. Add the remaining amount of parsley, and lisan asfour (orzo), cook for another 10-15 minutes.
Turn of the heat, drop the chicken pieces back in, rub a handful of fresh thyme between the palms of your hand straight into the pot, then give the soup a final stir. Serve hot and enjoy....
Labels : Soup, Continental Cuisine, Healthy, Mena Cooking Club, Libya
Very impressed you made your own orzo pasta, I definitely want to try your soup sometime it does look to her email perfect consistency for Ramadan
ReplyDeleteWow, you made your own pasta! That's still on my list of things to learn, but you make it look so easy! Your soup looks delicious as well.
ReplyDeleteI also made this soup and really enjoyed it... so lovely to use your own pasta... :)
ReplyDeleteYour soup looks delicious and congrats on completing this month's MENA challenge!
ReplyDeleteI was a tad late, but got there in the end too!
Cheers! Joanne What's On The List