1. Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot. 2. Add meat (can be frozen), baharat and salt. 3. Cook until meat is ready (about 3/4hr). 4. While the stock is cooking, cook the white beans. 5. Place in small pot with a lot of water. 6. Bring to the boil. 7. When the water boils, turn off heat and leave for 1/2 hr. 8. Heat again and cook until ready. 9. Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot. 10. Add meat and beans. 11. Put at medium heat. 12. Puree tomatoes with a small amount of water. 13. When the meat stock has reached boiling point, strain tomato puree into pot using a colander. 14. (Swish with your hands to make it much quicker!). 15. Ratio of tomatoes to stock should be about 3:2. 16. Add tomato paste to taste and to achieve a nice red colour. 17. Keep at a light boil. 18. Dice garlic and finely chop parsley/coriander. 19. Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds. 20. Add to soup. 21. Cook soup at a light boil for a further 10 minutes. 22. Serve in small bowls alongside rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
