According to the pamphlet this soup is traditionally consumed when breaking the fast during the month of Ramadan in Saudi Arabia and other Arab states. It is made with tomatoes, meat, and cracked wheat, and enhanced with cinnamon. Sounds like it might be good to have on a cold day.
2 Tablespoons olive oil
2 onions, finely chopped
3/4 pound beef or lamb, cut into bite-size cubes
5 cups water
6 tomatoes, peel and puree
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Bulgar
Heat the oil in a large saucepan and toss in the onions. Fry for a few minutes, then stir in the meat cubes and fry on all sides.
Pour in the 5 cups of water, bring to a boil, reduce heat, cover and simmer until tender -- for about an hour.
Pour in the pureed tomatoes and season with cinnamon, salt, and pepper. Add the Bulgar to the soup, bring to a boil, reduce heat, cover, and simmer for about 30 minutes until the Bulgar is tender.
Pour the soup into a tureen, sprinkle with cinnamon.
Serve hot.
Serves 4-6
2 Tablespoons olive oil
2 onions, finely chopped
3/4 pound beef or lamb, cut into bite-size cubes
5 cups water
6 tomatoes, peel and puree
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Bulgar
Heat the oil in a large saucepan and toss in the onions. Fry for a few minutes, then stir in the meat cubes and fry on all sides.
Pour in the 5 cups of water, bring to a boil, reduce heat, cover and simmer until tender -- for about an hour.
Pour in the pureed tomatoes and season with cinnamon, salt, and pepper. Add the Bulgar to the soup, bring to a boil, reduce heat, cover, and simmer for about 30 minutes until the Bulgar is tender.
Pour the soup into a tureen, sprinkle with cinnamon.
Serve hot.
Serves 4-6
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