Lebanese Ema Soup
Lebanese Ema Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lebanese ema soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lebanese Ema Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Lebanese Ema Soup is something which I have loved my entire life.

Lebanese Ema Soup Amal Beirut، Lebanon. Looking for the perfect Lebanese Ema Soup recipe? look no further! We provide you only the best Lebanese Ema Soup recipe here. We also have wide variety of recipes to try.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook lebanese ema soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lebanese Ema Soup:
  1. Get rice
  2. Make ready vermicelli
  3. Make ready vegetable oil
  4. Make ready tomato paste, dissolved in 1/2 cup water
  5. Get For the kafta meatballs:
  6. Prepare very finely ground beef, or lamb
  7. Get small onion, finely chopped
  8. Get fresh parsley, chopped
  9. Get allspice
  10. Take black pepper
  11. Make ready salt
  12. Take vegetable oil for frying

DIRECTIONS Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine. Add the onion, carrots, celery, a teaspoon of salt and stir to coat oil. Cover and cook, stirring occasionally, until the vegetables are softened but not browned. Some traditional Lebanese stews tend to have the simplest of ingredients yet the loveliest of flavors, as well as loads of vitamins and fibers. "Makhlouta" falls within this category.

Steps to make Lebanese Ema Soup:
  1. To prepare the meatballs: mix all the ingredients together, except the vegetable oil. Knead well.
  2. Process the kafta mixture in a food processor until well combined.
  3. Divide the kafta into marble-sized balls.
  4. In a deep skillet, heat vegetable oil and fry the kafta balls until they start turning brown. Remove on a plate and set aside.
  5. In a saucepan, bring to a boil 1 liter of water. Add in the fried kafta meatballs, tomato paste, rice and vermicelli. Cook until the rice is done.
  6. Serve hot.

Cover and cook, stirring occasionally, until the vegetables are softened but not browned. Some traditional Lebanese stews tend to have the simplest of ingredients yet the loveliest of flavors, as well as loads of vitamins and fibers. "Makhlouta" falls within this category. Either way, it's a sure way to comfort your tummies and nourish your minds with the healthy proportion of fats, protein and carbs. Making Shurpa Soup Lebanese chicken soup is ready in no time thanks to the instant pot. Filled with chick peas, lemon juice, cinnamon and spinach, this chicken soup recipe is naturally gluten free.

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