Vermicelli and Paprika Soup (Dweda Zaara)
Recipe: #9540
May 11, 2013
Categories: Side Dishes, Vermicelli, African, Low Calorie, Low Fat, Non-Dairy, Vegetarian, Special Diet - Weight Watchers etc., Water, Vegetarian Dinner, more
"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
Ingredients
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.
0 Reviews
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