Ingredients: |
Ingredients: ¼ cup oil
2 onions, peeled and thinly sliced
½ lb stew meat (lamb or beef), or boneless skinless chicken thighs, cut in 1/2" cubes
2 tsp sea salt
½ tsp freshly ground black pepper
1 tsp turmeric
¼ cup dried red kidney beans, soaked 4 hrs, drained
¼ cup dried chickpeas, soaked 4 hrs, drained
¼ cup brown lentils
12 cups water or broth
1 cup barley
2 cups chopped fresh parsley or ½ cup dried
1 cup chopped fresh cilantro or ¼ cup dried
1 lb fresh spinach, washed and chopped, or frozen
¼ cup rice
1 cup sour cream
Garnish:
2 tbsp oil
1 onion, peeled and thinly sliced
5 cloves of garlic, peeled and sliced
½ tsp turmeric
2 tbsp dried mint leaves
Vegetarian Option: Eliminate meat. In step one of directions, increase chickpeas to 1/2 cup and 2 cups more water
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Directions: |
Directions:* In large, heavy pot, heat oil over medium heat. Brown onions and meat. Sprinkle with salt, pepper, and turmeric. Add kidney beans, chickpeas, and lentils, and saute for 2 mins. Pour in water and bring to a boil. Reduce heat to medium, cover, and simmer for 50 mins, stirring occasionally.
* Add barley. Cover and simmer for 50 mins over low heat, stirring occasionally.
* Add parsley, cilantro, dill, spinach, rice. Cover and simmer 50 mins until meat is tender and beans are done.
* Stir in sour cream and continue stirring for 5 mins with a wooden spoon to prevent curdling. Adjust seasoning to taste. Cover and keep warm.
* Just before serving, prepare garnish. Heat 2 tbsp oil in a wide skillet over medium heat, brown onion and garlic. Add turmeric, give it a stir, and remove from heat. Crush dried mint flakes in the palm of your hands and add. Stir well.
* Pour simmering soup into a tureen. Garnish with mint-and-garlic mixture. |
This recipe for Ash'e Jow (Barley Soup) is from