You need:
1 kilo of meat (mutton, camel, fat calf) cut in small chunks
2 big cauliflower heads, cut in pieces
2-3 aubergines, cut in small pieces
6-7 chopped garlic cloves
a handful of almonds
fresh or frozen coriander, chopped
harissa, salt, pepper
about 1 kg rice
Use a BIG cooking pot!
Fry the pieces of meat in the oil in the pot together with the garlic and the chopped coriander leaves until meat is lovely brown. Then add the cauliflower and aubergine pieces. Fry everything some minutes only, then add water until covered well and spice up with harissa, salt, pepper.
Put a lid on the pot to close well and let the pot simmer for an hour and a half. Meanwhile cook the almonds in a small pot one minute, then wash them under the faucet with icecold water. Remove the skin from the almonds and slice them sideways in halfs. Heat a little oil in a pan and fry the almond halves lovely brown, then scoop up and put away.
When the pot has cooked for about 1 and 1/2 hours, check that water is still covering the ingredients well. Wash and clean white rice (basmati) or any rice type, then pour the rice into the pot a handful a time. Use some salt but do not stir the rice! The water should slowly raise to cover the rice; if needed, add some water until rice is covered.
Return lid on pot, cooking for 20 - 30 minutes until rice looks ready. Then remove the lid and put a plate upside down on the open pot. Carefully (use cooking gloves) turn the pot around, keeping the plate tightly in place until the plate is down and the pot is upside down on top of it.
Give the pot bottom a hit, so the rice slips and remove pot carefully. Scatter the fried almond halves on top of the dish and enjoy!
9 comments:
I can even smell it...mmmmmmm!
actully i'm hungry wright now ..and i love it so much ..
can u give me a small plate
plssssssssssssssssssssssssssss
can i get some of it plssssssssssss
it's one of my favourite
Hi maiuna, and thanks for this blog,, can I ask you one thing? You know the Libyan soup, it doesn’t matter if it is tripoli soup or the benghazi soup, can you please write something about how to make it, and in details please,,, even how hot the fire is ( the best way for me to understand it, please maiuna imagine you are talking to a stupid man ( or a 9 year old child ), I don’t mind,,, I want to get it right, step by step, I want to get it spot on, 100 % , but I tried many times and each time it isn’t a soup ( red water with little mountains floating, and I am watching ) Not a soup, no way. Even a blind man will know it is a joke. So please do it, what to put, when, how many minutes, spices, the fire ( from level 1, very low, to level 10 max )- thank you ( I know how to eat it, don't worry )
hey cofman, welcome to the recipes blog!
well, i already thought about posting about the Libyan soup last Ramadan, and I actually did take pictures of the whole process , but in the mean while, I'm experiencing some problems with uploading pictures to the blog, and that's why i didn't post it yet!!!
but i hope this problem will be fixed soon.
Well, Good Job.
I don't want to cook, I just want to eat.
Libyan soup is quite easy to do:
You need meat, chickpeas, parsley, chili or harissa, if you want it filled take also some roots (potato and/or carrot). And of course lotsa tomato paste or skinned tomatoes fresh or from the tin can.
You can add the greens you want. Some people even use red lentils, courgettes or onions, all chopped very fine.
Cut everything in tiny bits, fry in big pot with oil and then add some water.
Meanwhile put the tomatoes and the chili and the parsley into a cutting machine to blend very good.
Add the tomato-chili salsa and add some water.
Let the soup boil slowly, slowly for at least 2 hours. Before serving you add salt, some lemon juice and a handful of tiny macaroni (looks like rice but is made out of floor).
When the tiny macaroni is finished cooking (10 minutes or so), serve the soup on the table.
I know I promised pictures, too, but inshallah next ramadan.
The secret of the soup is, that the longer it is allowed to cook, the better it gets. There are about 1 million recipes of the soup; each Libyan wife has her own recipe, and this is mine.
Sorry, I meant the tiny macaroni are made out of FLOUR not FLOOR
;-)
hi safia, just a little comment here , this dish is called maaloba, this is not the cabsa, and its a jordanian/ palastinian dish, the cabsa is as u said a saudian everyday dish with is made out of rice as well but its not this one.
take care :)
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