~ Shorbet Araneb ~
~ Shorbet Araneb ~
This is a very nourishing and healthy soup for kids and during convalescence.
~ Ingredients ~
Wash rabbit thoroughly with flour and salt. Rinse, cut into serving pieces and put in a pan with onions, washed celery, cardamon and mastic. Cover with water.
Place over low heat until rabbit is cooked. Remove foam as soon as it forms.
1 medium rabbit
6 cups water
2 cups milk
1 ½ tbsp flour
2 medium onions cros-cut
2 sprigs celery
2 cardamon seeds
2 Mastica cloves
salt, pepper & lemon juice to taste
grilled or fried brown bread
When rabbit is done, drain and set aside to use as desired. Leave liquid until cooled. Remove fat layer.
Bring to boil over medium heat. Meanwhile, dilute flour in cold milk. Add milk mixture to soup
away from heat and mix well. Season with salt and pepper. Return to heat and bring to boil once more, stirring all the time.
Remove from heat, add lemon juice and mix.
Cut bread into squares and fry in some butter until browned. You can grill bread
in the oven without butter to cut on fat.
Bread is served in a separate plate and added to the soup just before eating
to remain crisp.
Serves 4-6.
are not yet accessible. They will be available shortly.
Music playing is "A3atbak 3Ala Eih"
For background, graphics & Midi sources, please refer to Soups. Thanks.
Rabbit Soup
