Osbane es'smid (Meat soup with semolina dumplings)
From Cookipedia
Although normally made from lamb, this Algerian soup can also be found made from mutton or veal
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons oil
- 1 onion, finely chopped
- 225 g lamb, mutton or veal, cut into 1 cm cubes
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon harissa
- 1 tablespoon coriander leaves, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon mint, finely chopped
- 3 large tomatoes, peeled and chopped
- 1.8 litres water or stock
- 175 g whole lentils
- 375 g medium semolina
- ½ onion, finely chopped
- 1 tablespoon coriander leaves, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon mint, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten
- 90 ml oil
- 90 ml water
Method
- Heat the oil in a large pan and fry the onion until soft.
- Add the meat and cook until it has browned on all sides.
- Stir in the salt, paprika, cinnamon, harissa, coriander, parsley, mint and tomatoes.
- Cook over a low heat for 10 minutes, stirring regularly.
- Add the water or stock and the lentils and bring to the boil.
- Lower the heat and simmer for 20 minutes.
- Meanwhile, make the semolina dumplings by mixing the semolina, onion, herbs, salt and pepper in a bowl.
- Mix in the egg and the oil and add enough water to make a pliable dough which holds together.
- Dampen your hands and roll the dough into apricot sized balls.
- 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.
- If the soup is too thick, add a little more water or stock.
- 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
- Schwemmknödel (Semolina dumplings) from Austria
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