Shourbat El Ads - Lentil and Vermicelli Soup

Ingredients

340 g/12 fl oz red lentils
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 litres/3-1/2 pints chicken stock
salt and freshly ground black pepper
2 tablespoons lemon juice
100 g/3-1/2 oz vermicelli pasta, broken into short lengths
2 tablespoons finely chopped flat-leaf parsley
Directions
Place the lentils in sieve and pick them over to remove any stones. Rinse under cold running water and drain.
Heat the oil in a large saucepan. Add the onion and cook until transparent, about 10 minutes. Add the garlic, cumin and coriander and cook gently for 1-2 minutes. Stir in the lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for about 50 minutes until the lentils are soft.
Season to taste and add the lemon juice and pasta. Return to the boil, stirring, and boil gently, uncovered for about 3-4 minutes until the pasta is tender. Stir in the parsley and serve hot.

Shurbit fuul nabit - Soup, Beans

Ingredients

2 cups white broad beans
1-2 tablespoons oil
3-5 mastic grains
1 onion, finely chopped
1 tablespoon lemon juice
salt and pepper

Directions
Soak beans for 24 hours, changing the water once or twice. Drain. Heat oil, stir in the mastic for 10 seconds, then add enough water to cover the beans and bring to a boil. Add the beans and onion and cook, skimming whenever necessary. When the beans are tender, after 30-40 minutes, add lemon juice and seasoning and boil for 3-5 minutes longer.

Another variation is to fry the onion and beans lightly before covering with water and adding lemon juice. For this recipe, omit the mastic and substitute 1/2 to 1 teaspoon of ground cumin

Shorbet Al Khodar - Vegetable Soup

Ingredients:

1 1/2 lb beef stew of lamb
1 zucchini diced (about 1/4 inch)
1 small chopped onion
1 carrot sliced (about 1/4 inch)
1 cup of celery cut into pieces (about 1 inch)
1/2 medium chopped green pepper
1 small peeled potato cut into small pieces
1 chopped tomato
1/4 tsp nutmeg, black pepper, and salt


Steps:
Cut the meat into big cubes and put it in a medium caldron.
Pour cold water over it and put on the stove at high heat.
When skim appears, take it off and throw it away.
Put all the cooked pieces of meat in a clean saucepan and mix in all the above ingredients.
Clarify the broth of the meat and add it to the saucepan.
Put it on low heat and let it simmer for 10 minutes.