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Mhames soup with pulses:(mhames bid dbabish).
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- mhammes: 200 g.
- 1 limon.
- Dried beans : 100 g.
- Oil : 4 tablespoonful.
- Chickpeas: 50 g.
- Tomato purée: 1 tablespoonful
- Lentils: 25 g.
- Haut chili sauce :1 tablespoonful
fenugreek:25 g
carvi grains:1/2 tablespoonful
dried garlic:4or 5 cloves
ground pepper:1/2 tablespoonful
table salt according to taste.
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The beans are shelled the chickpeas,
lentils and fenugreek are carefuly sorted out and soaked in
fresh water a night before. They are then rinsed out and strained.
The cloves of gartic are peeled and the (carvi) grains are
sorted out. After that all these are put into a pot, oil and
1 litre of water are added. The mixture is stirred and put
over a brisk fire until it is heated, then heat is reduced,
the pot is covered and left simmering. As the pulses are cooked
(ready), the tomato purée, hot chilli sauce, and ground
pepper are added and left cooking for a quarter of an hour.
Another 1 litre of water is added and brought to the boil.
Then, the mhammes grains are sprinkled on and left cooking
without covering the pot for 20 to25 minutes,then salt is
adjusted. Finally the mhamemms soup is served hot with the
lemon quarters (if wanted).
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