Recipe#27366

Title: POTATO SOUP LEBANESE STYLE

rec.food.recipes archive

POTATO SOUP LEBANESE STYLE
2/3 cup chick peas, soaked overnight
1/2 cup dehen (use 2 slices of hot head cheese)
1 cup chopped onions
1/2 a chopped sweet pepper
1 jalapeno pepper, pierced with fork, not chopped (optional)
water
1/2 cup raw short-grained rice
2 teaspoons salt or more to taste
1/4 teaspoon ground pepper
2 teaspoons Worchestershire sauce
6 medium potatoes, cut in chunks
Fresh lemon juice
crushed dried spearmint
1/2-1 cup chopped left over ham
Cook soaked peas until tender, about 1 1/4 hours. Drain reserving
cooking water. Melt dehen (or head cheese) in heavy large skillet
or Dutch Oven. Add onions and green peppers and garlic and saute
until onions are limp. Measure reserved cooking water. Add water
to equal 5 1/2 -6 cups liquid. Add chick peas to dehen and onion
mixture. Stir in rice, salt and potatoes.
Bring quickly to a boil, reduce heat, cover and simmer for 20
minutes. Add ham, Worchestershire, jalapeno, ground pepper, and
cover and simmer another 10 minutes. Soup sould be very thick.
Remove jalapeno pepper. If soup is too thick for your taste, add
in some more of the pea water or broth. Serve hot, adding 1 tablespoon
of lemon juice and 1/2 teaspoon spearmint to each serving.