A feature of Arab cuisine is the use in dishes of a large amount of garlic, onions, various spices, aromatic herbs. Bean soups with rice, meat, peas are especially popular.
To prepare bean soup in Arabic, you will need: 300 g of meat, 150 g of red beans, 90 g of tomato paste, 75 g of onions, 15 g of garlic, 15 g of herbs, salt, 30 g of ghee. Wash the meat, pat dry with a napkin or paper towel, cut into large pieces. Fry them on all sides in a very hot skillet without oil. With this method of preparation, the protein contained in the meat curdles, forming a crust. Thanks to this crust, the juice in the meat is retained, and the dish turns out to be especially juicy, tender and tasty. Transfer the meat to a saucepan, cover it with water, put it on the stove and cook until tender. Strain the resulting broth through cheesecloth. Then add the washed beans to it. Place the broth over medium heat and cook until the beans are tender.
Since Muslim Arabs do not eat pork, they use beef, veal, goat meat or poultry for cooking.
Peel the onions, chop finely and fry them lightly in ghee, add tomato paste. When the beans are tender, add the onion, tomato paste, salt and cook a little. Peel the garlic, chop it. Chop the herbs finely and mix with the garlic. Place this mixture on bowls before serving the soup. Add 2 pieces of meat to each plate and add the soup.
To prepare a soup in Arabic with meat, beans, rice, you will need: 450 g of meat, 120 g of rice, 200 g of beans, 60 g of tomato paste, 50 g of ghee, 1 clove of garlic, 80 g of onions, 20 g of herbs, spices, salt - to taste. Rinse the meat, dry well, cut it into large pieces and fry in a hot skillet without adding fat or oil. Place in a saucepan, cover with water and cook until tender. Strain the broth, sort out the beans, rinse them, put them in the broth and boil until half cooked. Chop the peeled onion, save it in ghee and add tomato paste at the end of cooking. Sort and rinse the rice, add it to the soup, put the sautéed onion. Add spices to taste, cook the soup until tender. Arrange the pieces of meat on plates, pour in the soup, serve.
The beans for the Arabic soup do not need to be presoaked. To make it cook faster, you need to salt the soup 40 minutes after the start of cooking.
To prepare a quick bean soup in Arabic with peas, you will need: 400 g of chicken breast, 800 ml of chicken broth, 1 tbsp. vegetable oil, celery, garlic, 1 can of red and white beans, peas, corn, paprika, marjoram. Slice the chicken breast. Fry in a hot skillet until golden brown. Place in a plate. Cut garlic and celery into cubes, sauté them in fat, put in a saucepan, add peas, corn, beans, paprika, salt, spices, cover with broth and cook over medium heat for 15 minutes. Add the fried chicken fillet and marjoram, bring to a boil and remove from the stove. Sprinkle herbs over the soup. You can serve croutons, croutons or sour cream with it.
