Title: Soup of Khartoum (Sudan)
Categories: Meats, Soups, Mcrecipe
Yield: 6 servings

2 lb Beef or lamb bones
8 c Water
Salt and pepper
2 md Onion; diced
3 Carrots; peeled
And chopped into small
-pieces
1/2 Head small cabbage; chopped
1/4 c Finely chopped fresh
-cilantro leaves
3 Cloves garlic; minced
1 c Peas
1/4 c Rice; rinsed
3 tb Peanut butter; thinned with
2 tb Lemon juice

In a saucepan, cover the bones with the water. Add salt and pepper, bring
to a boil, lower the heat and simmer for 1 hour. Add the onions, carrots,
cabbage, coriander, and garlic. Simmer for 1 hour or until vegetables are
thoroughly cooked.

Remove the bones, then add the peas and rice and cook for 20 minutes. Add
the peanut butter with the lemon juice; then stir and serve hot.

*[REF Hanneman: "Shawrbat al-Khartoom," FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
ISBN 1566561590 ]

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath on Jun 13, 1998, converted by
MM_Buster v2.0l.