Osbane es'smid (Meat soup with semolina dumplings)

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Osbane es'smid (Meat soup with semolina dumplings)
Osbane es'smid (Meat soup with semolina dumplings)
Semolina dumplings
Servings:Serves 6
Calories per serving:750
Ready in:1 hour 50 minutes
Prep. time:30 minutes
Cook time:1 hour 20 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:17th January 2013
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Although normally made from lamb, this Algerian soup can also be found made from mutton or veal

Ingredients

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For the semolina dumplings

Method

  1. Heat the oil in a large pan and fry the onion until soft.
  2. Add the meat and cook until it has browned on all sides.
  3. Stir in the salt, paprika, cinnamon, harissa, coriander, parsley, mint and tomatoes.
  4. Cook over a low heat for 10 minutes, stirring regularly.
  5. Add the water or stock and the lentils and bring to the boil.
  6. Lower the heat and simmer for 20 minutes.
  7. Meanwhile, make the semolina dumplings by mixing the semolina, onion, herbs, salt and pepper in a bowl.
  8. Mix in the egg and the oil and add enough water to make a pliable dough which holds together.
  9. Dampen your hands and roll the dough into apricot sized balls.
  10. When the soup has finished simmering add the dumplings to the pan and simmer for a further 30 minutes until the meat and lentils are cooked.
  11. If the soup is too thick, add a little more water or stock.
  12. Place the dumplings in bowls and ladle the soup over them.

Serving suggestions

This is quite a hearty soup so you may not need anything to accompany it, but bread would be fine.

See also

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