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Tunisian Hlalem Noodle Soup with Lamb and Vegetables
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Ingredients
- Hlalem (small Homemade Noodles)1 cup
- Lamb1/2 kg
- Chickpeas1/2 cup
- Dried Fava Beans1/2 cup
- Garlic Cloves, Crushed5–7
- Onion, Coarsely Chopped1
- Celery Stalks And Leaves, Chopped1/2 cup
- Parsley Leaves, Chopped1/2 cup
- Coriander Leaves, Chopped1/2 cup
- Artichoke Hearts, Quartered2
- Tomato paste2 tablespoons
- Carrots, Peeled And Diced2
- Boiled peas1 cup
- Sweet Peppers, Seeded And Chopped2
- Scallions, Minced1/2 cup
- Spinach Leaves, Chopped And Squeezed1 cup
- Olive Oil2 tablespoons
- Paprikaa dash
- Salt and pepperto taste
Allergens (inferred from ingredient names): celery, cereals_gluten
Nutrition per serving (modelled estimate, not measured): kcal 275, protein 22, fat 12, carbs 22, fiber 6, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared