Middle Eastern Recipes > Soups & Stews > Fah-Fah >
Soupe Djiboutienne
1 LB goat meat, cubed (sub with beef or lamb if desired)
Water
1 LB potatoes, peeled & cubed
1/2 head of cabbage, finely sliced
2 leeks, finely sliced
2 tomatoes, chopped
2 garlic cloves, finely sliced
1 green chili, finely chopped
2 small onions, finely sliced
Salt & black pepper to taste
1 bunch coriander, chopped (for garnish)
Place meat in a large cooking pot; cover with salted water. Bring to a boil and cook over medium heat for about twenty minutes. Drain meat; return to cooking pot with potatoes, cabbage, leeks, tomatoes, garlic, green chili and onions. Add enough water to cover ingredients; season with salt and black pepper to taste. Bring to a boil; reduce heat to simmer. Cover and cook for about thirty minutes or until meat is fully cooked and vegetables are tender. Ladle soup into bowls and garnish with chopped coriander. Serve.
Note: Traditional Fah-Fah is prepared with goat meat, but beef or lamb can be used as a substitute if desired.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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