Arabic Soup

This culinary genre refers to the oldest in the East: many Arab soups reached our days exactly in this form, as they were prepared for several centuries ago, and something can be found even in the ancient Egyptian drawings in Pharaoh’s Pyramids. As a rule, Arabic soup has nothing to do with our – anyway externally. We would rather be called the second dish, and not the first; Quite often it is very thick, almost swashing roast. Such soup is prepared on low heat, but for a long time, why the initial ingredients are welded and converted into a homogeneous mass; This is not a classic small milestone borsch, where every panel beets like a palm.

However, on the Arabic table you can meet quite recognizable liquid soups. If it allows wealth, they are prepared not only with meat, but also on brain bones. For greater Navara, the broths for soups sometimes make on calf or sheep hooves; Pork legs familiar to us in domestic cereals and jerseys, in the Islamic world do not pass on religious reasons. Miscellaneous bird, especially chicken; Chicken bones in front of cooking is accepted a little bit, and the finished chicken broth is also thickened by whipped squirrels. Mention of fried minced meat, added to the soup, more than once occurs in ancient Arab recipes.

On the meat broth in many Arab countries are preparing luxurious vegetable soups, where the main ingredient can act, for example, spinach – along with celery, carrot, parsley and dill. In combination with multicolored lentils, such dishes become even reels. In the same soup, you can see unexpected combination of ingredients for Europeans – for example, legumes with rice.

Very popular in the Arab East Pumpkin soup, options for darkness: the taste of such a soup depends on the specific pumpkin and the set of spices, and the view from the culinary traditions of the corresponding region. Somewhere such a soup is made to prepare quite lean, in other places – on chicken broth or milk. In Morocco, for example, such soups sweat a bit. Quite often a rustic pumpkin soup looks no worse than the restaurant soup-puree, but at home can add the same rice in it or some other croup.

On the restaurant cream soup looks like an old Arabic dish of white beans. First, it is climbing it for a long time, then a little olive oil and salt with peppers add it to the same brave, after which it is again brought to a boil, often stirring. Immediately before serving to a plate with such a soup, squeeze a half of juicy lemon and a finely chopped parsley sprinkled. Egyptian peasants often buried such soup with ordinary cake.

Garlic as an inevitable element of east food is quite clear to us, but a combination of garlic with an abundant lemon in a soup and smell, and the taste of originally. This genre is known, for example, Egyptian Hamud soup; It is prepared on a chicken broth with celery, onion and zucchini bobbs, several cloves of garlic add there and squeeze a couple of lemons. It is curious that soups (more often fish) with a pronounced lemon component are very popular not only in Muslim Egypt, but also in Orthodox Greece *.

Arabic Soup

A nice lemon aroma is distinguished and spicy soup with rice and whipped eggs, but its cooking requires a certain skill. In the grained chicken broth, refilled by all necessary spices, lean some rice, and in the meantime, thoroughly beat 2-3 eggs with lemon juice to the formation of homogeneous thick foam. A couple of times in this foam add a spoon-other broth, continuing to beat. Next comes the most responsible moment: the soup with the soup is removed from the fire and pour into it a whipped egg-lemon mixture, continuously stirring. It is very important that the soup is no longer boiling, otherwise the eggs will turn. Instead of rice in such soups you can meet noodles or vermicellies.

Similar culinary reception of the Arabs is sometimes used with yogurt: it is added to some soups before the very readiness and removed from the fire. Cool summer soups on a yoghurt basis are more famous – with chopped cucumber, finely chopped green onions and mint leaves; There also add a handful of raisins or kuragi.

In general, this part of the gastronomic culture gives a lot of interesting information about the life of the modern Arabic society. Let’s say so-called "Soups for the poor" Not only the poverty of the content, but also the conditions of preparation: In the big cities, the poor are still cutting their soups together, for several families or even a whole quarter, as it happens everywhere in the Arab village. Eating their soups Arabs not only in the middle of the day for lunch or closer to the evening for dinner, but in the morning, that is, as it were for breakfast. In those places of the extensive Arab world, where the early winter in the morning is cold, you can find sellers with hot soup on the streets; Soup often bring rustic women in the field working peasants. Special soups prepare for weddings and other important events in life – for example, during Ramadan.

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