Name: Vegetable Soup (Shorabet khudra)
Cuisine: Palestinian
Ingredients: 1 large onion; 2 tbs olive oil; ½ tsp allspice (or 1 tsp mixed spice instead of the pepper and allspice); 300 g (11 oz) potatoes; 400 g (14 oz) tomatoes; 2½ ltrs (4½ pts) water; ½ tsp pepper; 150 g (5 oz) chickpeas soaked overnight; 1 medium-hot pepper, finely chopped; 1 tsp salt; 1 large green pepper; 1 aubergine; 300 g (10 oz) marrows; ½ tsp cumin

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

The basic vegetables are potatoes, aubergines and marrows, available almost all year round – the marrows were preserved dried – at more or less reasonable prices. For women in confinement, boned meat was boiled into a rich stock before adding the vegetables. For families of modest means, it was a nice base for recycling leftover meat.

Ingredients

2 tbs olive oil
1 large onion
1 medium-hot pepper, finely chopped

Method

Peel the vegetables and cut into small cubes. In a large pot fry the finely chopped onion and medium-hot pepper in the hot oil until they just start changing colour then add the chopped vegetables and mix thoroughly. Add the spices and the water, cover and bring to the boil on a high heat. Lower the heat and let simmer for 1½ hours until the vegetables are very tender. Serve with garlic bread.<

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