Title: Persian Abgusht
Categories: Mideast Beef Lamb Stew Soup
Yield: 1 Servings

1	lb	Stew beef or lamb
1	lg	Onion (chopped)
		Salt and pepper to taste
1/2	ts	Tumerick
1/2	ts	Saffron
1		2 large potatoes
1/2	c	Chick peas
2		Tomatoes
1		Chopped eggplant (optional)
		Water

Put everything in a large pot and simmer for 1-1/2 to 2 hours on a low setting. Add salt and pepper to taste and any other favorite soup flavorings. Make sure there is plenty of water. when done, the water will have the consistency of a thick soup and the other ingredients will be well cooked.

It can be eaten as a soup - however, traditionally, and the way we like it best - is to strain the broth and set aside. Smash the solid ingredients into a thick paste with a potatoe masher and serve on a separate plate. Serve the soup in bowls. Eat the soup with spoon and eat the paste on pita bread. We also use a condiment called Torshi which is a persian type of pickled relish - usually sour. Yummy and very filling.

From: lmardi@aol.com

previous

next