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Algerian Soup - tubeN2 - 01-29-2007
1/2 cup Olive oil
1 lb Stewing lamb
Or beef with bones, cut into pieces
1 lb Chicken wings and necks, cut in half
1 lrg Onion, diced
1 lrg Potato, peeled and cubed
1 lrg Zucchini, cut in large chunks
19 oz Cooked chickpeas, with liquid
Salt and pepper, to taste
3 tsp Dried mint flakes
6 cup Boiling water
1/2 cup Fine egg noodles, broken
Into very small pieces
5 oz Tomato paste, approximately
1/2 cup Shelled peas
ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.
Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.