A recipe from Sally Butcher which i found in ” Soup for Syria”. If you ever find yourself visiting Peckham in south London then Sally has a little shop and vegetarian cafe which i highly recommend visiting.
Ingredients
- 3 medium onions
- a little oil or ghee
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 200 g split peas
- 2.5 litres good stock or water
- 500 g minced lamb
- 1/2 bunch fresh parsley
- 1/2 bunch fresh coriander
- a handful fresh mint
- 1 bunch spring onions trimmed and chopped
- 175 g orzo or short grain rice
- 2 tbsps sugar
- 250 ml pomegranate syrup
- sea salt and black pepper
- fried onions and mint or pomegranate seeds to garnish ( optional)
Servings:
Instructions
- Peel and chop two of the onions and fry in a little oil in a large saucepan. Add the turmeric and the cinnamon followed by the split peas.
- Add the stock, bring to a boil and simmer for about 10 minutes, scraping off any scum. Meanwhile grate the remaining onion into the minced lamb, add a little salt and pepper and knead together.
- Next add the chopped herbs, spring onions and orzo or rice to the soup then once it returns to the boil add the sugar and the pomegranate syrup.
- Shape the meat mixture into very small meatballs and add to the soup. Simmer very gently for 30 minutes.
- Serve garnished with crispy fried onions and mint, or with a few pomegranate seeds scattered across the top.
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