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Meat Joint Soup [Shorbet Mozat]:
Submitted by: Madame Sousou | Date Added: 5 Jul 2010
Listed in: Lebanese Dishes / Soup

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 1/2 cups soup meat, cubed
• 3/4 cup rice or fine noodles
• 1 cinnamon stick
• 1/4 cup parsley, chopped fine
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• Several meat bones
• Water

• Place meat and bones in pressure cooker with enough water to cover.
• Bring to a boil and skim. Pour off all but 2 1/2 cups of the broth and set aside.
• Add cinnamon stick to broth and bones in the pressure cooker and cook under pressure for 30 minutes.
• Reduce pressure. Remove meat and bones.
• Add rice or noodles and the reserved broth to the pot and cook under pressure eight minutes.
• Open cooker.
• Season to taste.
• Return meat to soup and heat to boiling.
• Serve in soup bowls garnished with chopped parsley.
• For variety, add several small whole carrots, a tomato cut in half, several small summer squash and a chopped stick of celery to the broth before adding the rice or noodles.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)