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Food Fare: Middle Eastern RecipesChorba bil Matisha

Algerian tomato soup

Stud cloves to peeled onion; add to a large cooking pot with the squash, vegetable stock, celery, tomatoes, coriander and turmeric. Bring mixture to a boil. Reduce to a simmer; cover and cook for about thirty minutes, or until vegetables are tender. Remove soup from heat; discard the onion and cloves. Allow to cool slightly. Purée soup in a blender until smooth. Return purée to the cooking pot; add broken pieces of pasta. Bring to a simmer and cook for about eight minutes. Add milk; allow soup mixture to warm through. Season to taste with salt and black pepper. Serve in soup bowls, garnished with lemon wedges.


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