Shorbet el Fata Recipe

Name: Shorbet el Fata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or 2 marrow bones (washed); 1 pound lamb, cubed; 2 quarts water; Salt and pepper; 1/3 cup rice, washed and drained; 3 rounds small Arab or pita breads; 24 cloves garlic, crushed; 3 tablespoons butter or vegetable oil; ¾ tablespoons wine vinegar; 3 tablespoons chopped flat-leaf parsley

Servings: persons

1 or 2 marrow bones (washed)
1 pound lamb, cubed
2 quarts water
Salt and pepper
1/3 cup rice, washed and drained
3 rounds small Arab or pita breads
24 cloves garlic, crushed
3 tablespoons butter or vegetable oil
¾ tablespoons wine vinegar
3 tablespoons chopped flat-leaf parsley

1
Blanch the marrow bones in boiling water for a few minutes, then throw out the water.
2
Put the meat and bones in a large pan with the 2 quarts water.
3
Bring to the boil, remove the scum, add salt and pepper, and simmer for about 2 hours, until the meat is tender.
4
Add water as necessary.
5
There should be plenty of liquid.
6
Twenty minutes before serving add the rice, and continue to simmer until it is cooked but not mushy.
7
Split open the Arab or pita breads.
8
Toast them under the broiler or in the oven until they are crisp and lightly browned.
9
Arrange in the bottom of a soup tureen.
10
Fry the crushed garlic in hot butter or oil until the aroma rises.
11
Sprinkle with vinegar, bring to the boil, and pour over the toasted bread.
12
Allow the toast to become well soaked; then pour the soup over it and serve, garnished with parsley.
13
This method of serving soup over toasted and seasoned bread is a familiar one in the Middle East, and is also used with stews.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 or 2 marrow bones (washed), 1 pound lamb, cubed, 2 quarts water, Salt and pepper, and more.

Yes, Shorbet el Fata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shorbet el Fata

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