Jerusalem
Burnt aubergine and mograbieh soup
Page 141
Cuisine: Middle Eastern | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Barbara from Amsterdam,
This recipe is a bit labour-intensive but it a delivers a rib-sticking soup with a smoky, earthy, sweet and sour flavour that is really unusual. I liked it a lot, but the immediate hit of charred eggplant flavour might not be to everyone's taste.
I couldn't find anything called mograbieh (a type of giant couscous) in my local middle-eastern shops. However, I did found some nameless pasta that was shaped a bit like little balls, which is probably what was intended.
I found the soup to be too thick, so I thinned it with extra chicken stock before serving.
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