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November 2018

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Hondo Corn Casserole

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Parcha Bozbash Lamb Soup w Chestnuts Quince Prunes Recipe

Parcha Bozbash Lamb Soup w Chestnuts Quince Prunes recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Parcha Bozbash Lamb Soup w Chestnuts Quince Prunes recipe  PDF


1 lb Boneless lean lamb
cut in 1 cubes Salt to taste Freshly ground black pepper to taste 3 tb Butter
1 md Onion, finely chopped
4 c Beef broth
1 md Potato, peeled and cubed
1 sm Quince
peeled, cored, and cubed 1/2 c Dried pitted prunes
OR 1 c Fresh sour prunes
1/4 lb Chestnuts, shelled and amp peeled
2/3 c Canned chick peas
drained and amp rinsed 2 tb Clarified butter
Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion, saute until browned, stirring frequently. Add the broth. Add salt as needed, cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and chestnuts. Cover and simmer for 1/2 hour. Add the chick peas and simmer, covered, 20 minutes.
Stir in the clarified butter and allow to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick peas, and the soup served sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on the side. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick peas rather than canned ones. The dried chick peas are soaked for 4 6 hours, drained, and amp added at the beginning with the broth. Note: Sumakh aka sumac, a spice mi ture is to be found in the USA at Mid Eastern markets.

Parcha Bozbash Lamb Soup w Chestnuts Quince Prunes recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
739 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Parcha Bozbash Lamb Soup w Chestnuts Quince Prunes recipe  PDF   Soup recipes RSS   New

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COCKTAILS FROM CHEF FREDDY'S 3/4 c Sugar 3/4 c Orange juice 1/3 c REALEMON lemon juice 1/3 c REALIME lime juice 2 Bottles (750ml) med dry red Wine chilled Orance, peach, plum slices Ice 1) In a pitcher stir the sugar and the juices together until the sugar dissolves... Cover and chill... 2) Just before serving add the wine and the fruit... serve over ice... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin on, Cyberealm Bbs in Watertown NY at, (315) 785 8098 ...

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