The Arabian cuisine has a spicy flavor. Various spices are widely used in them: garlic, onion, red and black pepper, all kinds of aromatic herbs. Bean soups with meat, rice, peas are especially popular among the Arab peoples. Muslim Arabs do not eat pork, so dishes are prepared from beef, veal, goat or poultry.
Arabic bean soup with meat
Arabic Bean Soup Recipe
To make Arabic Bean Soup with Meat, you need the following ingredients:
– 300 grams of meat; – 150 grams of red beans; – 90 grams of tomato puree; – 75 grams of onions; – 30 grams of ghee; – 15 grams of garlic; – 15 grams of greens; – salt.
Wash a piece of meat, pat dry with a napkin or paper towel and cut into large pieces. Then fry them in a hot skillet without oil. Arabic cuisine is characterized by cooking meat without adding fat. Put the pan on the fire and heat it to about 300 ° C, put the prepared pieces of meat and fry them on all sides. In a hot skillet, the protein contained in the meat comes into contact with the hot surface and curls up to form a crust. Thanks to it, juice is retained in the meat, so the dish turns out to be especially tender and juicy.
Next, transfer the meat to a saucepan, cover with water and cook until tender. Strain the broth through a gauze filter and add pre-sorted and washed red beans to it. Place over medium heat and cook until beans are almost done.
The beans for the Arabian bean soup with meat are not pre-soaked. It is recommended to sort legumes, rinse and cook immediately
Peel the onions, chop finely and lightly fry in ghee. Save the tomato paste separately. When the beans are soft, add the sautéed onions, sautéed tomato, salt and cook the soup until tender.
Before serving, season the bean soup with crushed garlic and sprinkle with finely chopped herbs. Place two pieces of meat in a plate and add the bean soup.
Recipe for Arabian Bean Soup with Meat and Rice
To prepare an Arabian soup with meat, beans and rice, you need to take:
– 450 grams of meat; – 120 grams of rice; – 200 grams of beans; – 50 grams of ghee; – 1 clove of garlic; – 80 grams of onions; – 60 grams of tomato puree; – 20 grams of greens; – salt; – spicy spices to taste.
Rinse the meat well, dry it, cut into large pieces and fry in a pan without adding fat. Then fill with cold water and cook until cooked.
To make the beans in the soup cook faster, they should be salted 40 minutes after the start of cooking.
Then strain the broth. Sort red beans, rinse, put in strained meat broth and cook until half cooked. Then pour the sorted and washed rice into the cooking soup, add the tomato puree and chopped onion, sautéed in ghee, spices to taste and cook the soup.
Before serving, place in each plate a couple of pieces of meat, a little chopped garlic, pour the bean soup with rice and sprinkle with finely chopped herbs.