Vermicelli and Paprika Soup (Dweda Zaara)

10m
Prep Time
20m
Cook Time
30m
Ready In


"From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. Tunisia region. Posted for the You Want What?! recipe posting game."

Original is 6 servings

Nutritional

  • Serving Size: 1 (297.4 g)
  • Calories 163.4
  • Total Fat - 2.6 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 67.4 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 8.4 g
  • Protein - 1.3 g
  • Calcium - 81.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oil in a saucepan and saute onion over medium heat for 10 minutes.

Step 2

Add garlic, paprika, harissa, turmeric, and bay leaves and saute a few minutes more.

Step 3

Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.

Step 4

Cook over medium heat for 5 minutes; then stir in vermicelli.

Step 5

Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.

Tips


No special items needed.

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