Cherbah Arabic Recipes

CALDO VERDE (PORTUGUESE CABBAGE SOUP)

Steps:

• Pour the oil into soup pot and saute onions for five minutes.
• Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
• Serve hot.

OKRA STEW (ARABIC RECIPE)

Steps:

• Wash okra and trim off stems, and dry.
• Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
• Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
• Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
• Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
• Mix well, cover and simmer until okra is tender.
• This meal is excellent when served hot with rice. See my recipe for rice.

CHICKPEA SOUP A LA PROVENCALE

Steps:

• Soak the chickpeas overnight. Rinse them in cold water.
• Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
• Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
• Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
• Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.

ARABIC QAHWA

Steps:

• warm coffee on low heat.
• add water and bring to boil 3-4 minutes
• remove from heat and allow coffee to settle.
• filter.
• add cardamom and saffron.
• bring to boil once again, simmer 20 minutes
• serve.

CHERBAH (ARABIC)

Steps:

• Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
• Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
• Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
• Serve the soup hot over 1 slice of bread.