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Rice and meat soup

13 1 minute read

This week, we pay tribute to Syrian cuisine, with the publication of three recipes taken from the new book by Adelle Tarzibachi, one of the Quebecers of Syrian origin who came here as refugees and founded Les Filles Fattoush, a catering company whose products are now available throughout Quebec. Here, this meat and rice soup could be called “a leftover soup” because it is often prepared with the leftovers of kibbe, ground meat prepared in the Syrian style.

(KO Editions)

Makes 4 to 6 servings

300 g semi-lean ground beef
1⁄2 tsp. tablespoon of salt
1⁄2 tsp. teaspoon of Syrian seven-spice (Aleppo spices)
1⁄4 tsp. teaspoon ground allspice
1⁄4 tsp. teaspoon Aleppo pepper
1⁄4 tsp. ground cinnamon 2 onions, finely chopped 1 tbsp. tablespoons butter 105 g (1⁄2 cup) round grain rice (arborio) 1.5 liters (6 cups) water 65 g (1⁄4 cup) tomato paste 2 slices of lemon

In a bowl, mix the ground beef with the salt and spices.
With lightly oiled hands, form 30 small meatballs and place them on an oiled plate.
In a saucepan over medium-high heat, sauté onions in butter. Add the beef meatballs, reduce heat to low and cook for 3 minutes.
Rinse the rice with water and drain. Add the rice to the pan and pour in the water. Add the tomato paste and lemon slices. Bring to a boil. Reduce heat to low, cover and simmer for 40 minutes.

Note: If the soup is too thick when reheating, simply add a little water to thin it out.

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