Looking for an Ethnic Soup Recipe... Can you help?!?!
Answers: When I was a kid, my grandma's friend would make a delicious chicken broth based soup with spinach and garlic. I remember she would start out by boiling the chicken, then use the broth and remove the chicken from the bone. I think she called the soup "Mucleaba". She was Persian, I believe. I have searched for recipe, but simply cannot find it. I am hoping someone on here will recognize the combo or know the soup from their own family traditions. Thank you!
you need,
2-4 chicken legs
2 soup spoon of tomato paste
2 chicken bouillons
Small pieces of noodle(not necessary)
water, salt, black pepper, spinach and garlic(I would use 2 pieces of it but it depends to your taste, mash it before you use)
-take a stewpot enough big,
-put on medium fire with a little bit oil inside add 2 soup spoons of tomato paste and mix it with oil,
-cook the tomato paste for 30 sec.
-then add a glass of water on top, mix it again, cook it again for 30 seconds
-add spinach and mashed garlic, mix and cook for about a minute.
-add chicken, fill the stewpot with water and mix
-when water started to boil add chicken bouillons in and mix time by time
after 30 mins, take out the chicken legs and separate it to pieces with all the skin then add them to the soup and mix.
there you go, you have a nice meal.Add salt and black petter after you taste. you may also add some yogurt to soup if you like.
Is this it? MILOOKHIA
http://www.arabicslice.com/milookhia.htm...
Persian soups are known as "Aash"
http://www.persianmirror.com/cuisine/sou...
A delicately spiced, richly colored Turkish soup made from a pureed blend of carrots, tomatoes and lentils. Served with a dollop of yogurt.
2 tablespoons extra virgin olive oil
1 red onion—diced
2 carrots—diced
2 cloves garlic—chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
2 tablespoons tomato paste
1 cup red lentils
2 x 14 oz (420g) cans tomatoes
6 cups vegetable or chicken stock
1? teaspoons salt
? teaspoon ground black pepper
Thick, natural-set yogurt (Greek-style is best) to serve
HEAT the oil in a large saucepan over a medium heat. ADD the onion and carrots and cook for 5 minutes, stirring occasionally. ADD the garlic, cumin, coriander and ginger and cook, stirring, for a minute. ADD the tomato paste, lentils, tomatoes, stock, salt and pepper and bring to the boil. COVER the pot, reduce the heat to medium, and simmer for 30 minutes. TRANSFER the mixture to a blender in batches and process until smooth. SERVE in individual bowls topped with a dollop of yogurt.