Recipe 4 All: Greek Fakes Xithati ( Sour Lentil Soup) Recipe — Every recipe in the World on this site.

Recipe 4 All: Greek Fakes Xithati ( Sour Lentil Soup) Recipe

Greek Fakes Xithati ( Sour Lentil Soup)

Yield: 6 servings
½l Brown lentils
2l Water
¼l Finely chopped spring onions
1  Garlic clove (opt.); crushed
½dl Finely chopped coriander *
¾dl Olive oil
½dl Cold water
1tablespoon Flour
½dl Vinegar (or to taste)
  Freshly ground black pepper
*Note: Finely chopped parsley may be substituted for coriander leaves.

Wash lentils in several changes of cold water, or place in a sieve
and run water through them. Drain.

Put lentils in a large pot with 8 cups water, spring onion, garlic if
used, oil and coriander or parsley (or a combination of the two if
preferred). Bring to the boil, cover pan and simmer on low heat for 1
hour or until lentils are soft.

Put water and flour in a screw top jar, seal and shake until
thoroughly combined. This prevents lumps forming. Pour this
gradually into boiling soup, stirring constantly, until thickened
slightly. Add vinegar and salt and pepper to taste. Return to the
boil, boil gently for 5 minutes, then serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1

----- Recipe via Meal-Master (tm) v8.05

Title: Greek Cabbage Orzo And Sausage Soup
Categories: Soups/stews
Yield: 4 servings

½ lb Turkey sausage
1 tb Olive oil
1 Onion,medium-size,chopped
1 Carrot,lg,¼" thick slices
1 Garlic clove,finely chopped
2 c Water
14¾ oz Chicken broth,reduced-sodium
15 oz Plum tomatoes,in juice
2 c Shredded cabbage
2 ts Dried leaf basil,crumbled
1 ts Dried leaf thyme,crumbled
½ c Orzo
Salt to taste
Pepper to taste

1. Brown sausage in oil in large nonstick saucepan over medium-high
heat until browned but not cooked through. Remove sausage; cut into
16 pieces. 2. Reduce heat to medium. Add onion, carrot and garlic to
saucepan; saute 3 minutes to soften. Gradually add water, broth,
tomatoes, a cabbage, basil and thyme, breaking up tomatoes. Simmer,
covered, 15 minutes. Add orzo and sausage; simmer, covered, 10
minutes until sausage is cooked and orzo is tender. Season with salt
and pepper.
Posted by Michael Orchekowski in Fidonet Cooking, 7/8/92.

----- Recipe via Meal-Master (tm) v8.05

Title: Dried Fish Belly Soup - Kapaw Pla
Categories: Soups, Chicken, Fresh herbs, Thai
Yield: 4 servings

4 c Water
1 Whole Chicken Breast
8 oz Dried Fish Belly/Fish Maw
-Soaked In Hot Water Until
1/3 c Light Soy Sauce
1 tb Sweet Soy Sauce
½ c Bamboo Shoot Strips
¼ ts White Pepper
4 sm Hard-Cooked Eggs, Sliced
¼ c Minced Cilantro/Coriander

Once the fish belly has been soaked in hot water it develops an
interesting gelatinous texture which easily absorbs other flavors.

Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock.

Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside.

Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces.

Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro.

Your Greek Fakes Xithati ( Sour Lentil Soup) is ready. Bon appetit!

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