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Algerian Soup

1/2 c Olive oil
1 lb Stewing lamb Or beef with bones; cut into pieces
1 lb Chicken wings and necks; cut in half
1 lg Onion; diced
1 lg Potato; peeled and cubed
1 lg Zucchini; cut in large chunks
19 oz Cooked chickpeas; with liquid
Salt and pepper; to taste
3 ts Dried mint flakes
6 c Boiling water
1/2 c Fine egg noodles; broken into very small pieces
5 oz Tomato paste; approximately
1/2 c Shelled peas


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.





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