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Ribollita
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Egyptian broth
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- 1/2 KG TOMATOES, peeled and cut
- 2 POTATOES, peeled and cut
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 1 RED PEPPER, chopped
- 2 CARROTS, cut
- 200 GRAM WHITE BEANS, cooked or from a can
- 100 GRAM SPINACH, chopped
- 2 SLICES BREAD, torn to pieces
- 4 TBSP OLIVE OIL
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- 400 GRAM LAMB,
in small cubes
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 50 GRAM RICE , cooked
- 4 GRAINS OF MASTIC (Arabian gum)
- 3 CARDAMOM PODS
- 1/4 TSP CUMIN
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Stir fry the onions,
garlic, potatoes, pepper and carrots 10 minutes. Add the tomatoes and
spinach and stir fry 2 minutes more. Add the beans and bread, 4 cups
of water and pepper and salt to taste, bring to the boil and simmer
for half an hour. Add the olive oil.
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Stir fry the lamb pieces
5 minutes. Add the onions and garlic and stir fry 3 minutes more. Add
4 cups of boiling water, the cardamom and pepper and salt to taste and
simmer for one and a half hour. Add the rice and the cumin. Finally,
dissolve the mastic.
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Ribollita means "cooked again" in Italian, as in the original recipe
the soup is cooked twice. You don't need to do this, however, and I
even think it is not advisable since there is spinach in it.
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Mastic (Arabian gum) may be hard to find but you can leave it out.
If you do find it, don't use too much. I did the first time, and not
only was the soup too pungent, it was almost impossible to clean the
pan and spoons, which looked like they had been glued.
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Click
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Back to recipe with picture
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