Arabic months time to start!
Arabic Kitchen was completely foreign to me until you see the Arab banerka month in colander - and what I thought! I'll try! I must admit that her sweet hot scene is not for me but this soup that was a hit! Now I have to try a paste for sandwiches - it must be a delicious thing :-). Do you need a pasta soup Harisaa - I have it in loose form, it is sharp and very aromatic spice, it seems necessary in Arabic and Tunisian cuisine. Soup itself is average, however, after the addition of croutons fried in olive oil becomes cudnego oriental flavor. I highly recommend the more that it takes to prepare literally 20 minutes.
SPICY SOUP Harissa
1.5 - 2 l
easy 20-30 minutes
- Ingredients 4 eggs
- 4 cloves garlic 1 teaspoon dried
- mint 4 tablespoons olive
- 1 tsp heaped tomato paste (sweet so I advise against Pudliszki)
- 1 teaspoon paprika
- 1 / 2 teaspoon cumin
- 1 / 2 teaspoon harissy
- 1 / 2 baguette (I used bread)
- salt 1 / 2 - 2 liters of water (can be vegetable broth or cubes)
Grind the garlic in a bowl with the cumin, add to the concentrate, Harissa, peppers and salt. Dilute a little water. Warm up the olive oil in a pan - throw a blend of a bowl and fry 5-10 minutes on low heat stirring constantly. Add the water (decoction) and mint. The provision is stated that the eggs must be slaughtered like an omelet and add to boiling soup - but I fear that the eggs do with dumplings adds them during heating. In skillet fry the crispy croutons, and serve them immediately with hot soup.
Enjoy!
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