* Exported from MasterCook *
Iraqi Pomegranate and Mushroom Soup - Shawrbat Rumman
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup finely chopped mushrooms
1 medium onion -- finely chopped
1/2 cup fine dry bread crumbs
salt and freshly ground pepper to taste
1/2 teaspoon cumin
1 pinch saffron
1/4 cup olive oil
1/2 cup finely chopped fresh cilantro
4 cloves garlic -- crushed
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh mint
1/2 cup lentils -- washed and soaked overnight
1 teaspoon tarragon
1/4 teaspoon chili powder
3 tablespoons pomegranate molasses -- (dibs rumman) or concentrate
8 cups water
Thoroughly combine mushrooms, onion, breadcrumbs, salt, pepper, cumin and
cayenne. Add a little water, and form into small balls. Set aside (if
balls fall apart, add a little flour).
In a saucepan, heat the oil and saute the mushroom balls over medium heat,
gently turning them over until they begin to brown. Stir in cilantro and
garlic and saute for a few more minutes. Stir in remaining ingredients and
bring to boil. Cover and cook over medium heat for about 30 minutes. Serve
immediately.
Serves 10 - 12.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 115 Calories; 5g Fat (41.0%
calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch)
Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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