Egypt – “Eat like an Egyptian” -Vermicelli, Meat and Tomato Soup

Shorbat Bil Sharleya, Lahma wa Tomatum~~ Vermicelli, Meat and Tomato Soup

Here is a repost of a soup recipe that you will want to make this fall. I plan on doing it again. It is definitely a family favorite.

Last night, I quickly threw this soup together. The recipe is from Chef Nasser Saiyd of  Cairo. The most populated city in Africa, Cairo is considered the Arab world’s cultural center. A plethora of food offerings can be found in Cairo; Indian, Italian, Mediterranean, and Turkish are just a few to entice the locals and travelers.Of course, there is way more to Cairo –  pyramids, museums, churches, and mosques, but this is a quick post to give you something Egyptian to cook.

This soup earned high marks for ease of preparation and rave reviews from all the tasters! My family LOVED it!

Give it a try. It is light with intense flavors. You will not regret it.

Shorbat Bil Sharleya, Lahma wa Tomatum~~ Vermicelli, Meat and Tomato Soup

From “NILE STYLE” by Amy Riolo

8 Servings

2 medium tomatoes

1 tablespoon unsalted butter ( I used regular)

1 medium yellow onion, diced

1 medium carrot, diced

1 medium celery stalk, diced

1 pound ground beef ( I used sirloin)

1/2 tsp ground allspice

1/2 tsp ground cumin

1/2 tsp ground nutmeg

Salt to taste

Pepper to taste

4 cups beef or chicken stock

1 cup Vermicelli (I used spaghetti broken into small pieces)

Juice of 1 lime

Fill a large suacepan three-quarters full of water and bring to a boil. Add Tomatoes and boil 1-2 minutes or until skin begins to crack. Drain tomatoes and submerge in a bowl of ice-cold water. When tomatoes are cool enough to handle, peel skins off, cut in half, remove seeds and dice.

Melt butter in a large stockpot over medium heat. Add onion, carrot and celery. Saute for 5-7 minutes or until onions are translucent. Add beef and brown, stirring occasionally  and breaking the meat into tiny bits. Stir in allspice, cumin, nutmeg, and some salt and freshly ground pepper to taste. Add tomatoes, stock, and 4 cups of water. Increase heat to high and bring to a boil, skimming off scum as it appears at the top of the soup. Reduce heat to low, cover and simmer for 20 minutes.

Remove lid, stir, and add vermicelli. Simmer, uncovered, until vermicelli is tender. Taste and adjust salt and pepper.  Squeeze lime juice in to soup and stir. Serve hot. ENJOY!!


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