Abgushte Miveh
(Dried Fruit Soup)
Iran
-
- 1 lb Lean lamb or beef stew meat
- 1 lb Lamb or beef soup bones
- 7 cup water
- 1 Limu omani (dried lime) — optional
- Freshly ground black pepper
- 2 Tbs Ghee or butter
- 1 lg Onion, finely chopped
- 2 tsp Turmeric
- 1 cup Prunes, pitted
- 1/2 cup Dried apricot halves
- 1/2 cup Dried peaches; chopped
- 1/3 to 1/2 cup brown sugar
- 1 to 2 Tbs lemon or lime juice
Cut meat into small cubes and place in a soup pot with bones, water, and
dried lime if available. Bring slowly to the boil, skimming when necessary.
Add salt and pepper, cover and simmer gently for 1-1/2 hours or until meat
is almost tender. Remove bones and dried lime if used.
In a frying pan, heat ghee or butter and fry onion until transparent, stir
in turmeric, and cook until lightly browned. Add to soup with dried fruits
(these may be washed if necessary, but do not require soaking). Cover and
simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that
soup has a pleasant sweet-sour flavor. Serve hot.
Serves 6.
From "The Complete Middle East Cookbook" by Tess Mallos
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