Ramadan Mubarak! It’s time for us to get cooking! Who doesn’t love a tasty, fufilling soup for Iftar? This soup is delicious with tender meat, healthy portions of vegetables, and lots of frikha. Best of all, it takes minimal effort and brings about amazing results!
A Delicious Combination
- tomato puree
- bay leaf
Secrets to Perfect Flavor
No one likes picking a salad out of a soup. So how can we incorporate all the flavor without ruining the texture of the soup? That’s no problem, simply tire your herbs together and dip them into the soup, letting it boil with the rest of the ingredients. Once you like the flavor and the ingredients have all been incorporated, remove your herbs.
Red Ramadan Frikha Soup
- Slow cooker optional
- 3/4 cup frikha pulsed in blender, but not powdered
- 1 cup carrot shavings pulsed in blender
- 1 large onion pulse in blender, or finely diced
- 1/2 cup tomato puree
- 1 tbsp cumin
- 1 tbsp paprika
- ground pepper season to liking
- salt season to liking
- 1 bay leaf
- 4 lb lamb shanks cooked in slow cooker until tender (optional, please read instructions)
- 6 cups water
- 1/4 cup beef broth
- 1 cup parsley not stemmed
- In a slow cooker, cook the lamb shanks until soft and tender, or until medium-cooked. Set aside. If not possible, you can boil along with other ingredients later on.
- Tie a string around the stems of the parsley.
- In a pot, combine the frika, carrots, onion, tomato puree, seasoning of choice, and beef broth. Add several teaspoons of oil and sautee until the onions are golden brown. Add in your water. Dip in your parsely (tie from string). Cover the pot of ingrients and bring them to a boil before allowing them to simmer for an hour. Remove the parsely after the flavor is to your liking.
- If you've cooked your meat in the slow cooker, add it in and continue boiling for half and hour.
- If you have not cooked the meat, boil it in the soup for another hour, or until tender. Remove bone to your liking (Optional and not recommended)
- Heat to your liking and enjoy!