Title: Mark Dil Gra Il (Pumpkin & Chick-Pea Soup)
Categories: Soup Bean Vegan Moroccan Jewish
Yield: 8 Servings

		"Sephardic Cooking"
		By Copeland Mark
PUMPKIN AND CHICK-PEA SOUP
2	tb	Oil, Corn
3	md	Onions, chopped (1-1/2 cups)
1/2	lb	Chick Peas; dried soaked overnight in water, drained, and c
2	lb	Pumpkin, chopped
2	tb	Honey
1/2	ts	Salt
1/4	ts	White pepper
8	c	Beef broth OR water
2	tb	Flour, dissolved IN
1/4	c	-water

1. In a pan, heat in oil. Stir-fry the onions over moderate heat until golden in color. Add the chick-peas, pumpkin, honey, salt, and pepper and stir-fry the mixture over moderate heat for 5 minutes.

2. Add the beef broth/water. Bring to a boil and cook over moderate heat for 1/2 hours. Add the flour/water mixture for thickening and simmer over low heat for 15 minutes more.

Serve hot. Makes 6 to 8 servings. VARIATION: The law of milk and meat in the kosher ritual prevail in this soup. It is possible to serve this in a dairy meal by eliminating the beef broth entirely and substituting 6 cups of water and 2 cups of milk.

This special soup is served on Rosh Hashannah, the New Year.

Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Morocco.002 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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