Burnt aubergine and mograbieh soup

Page 141

Cuisine: Middle Eastern | Course Type: Soups and Stews

(1 review)

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Tags: aubergine eggplant

Recipe Review

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.

(2) useful  

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