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 Spicy Yemenite Beef Soup with Rice, Potatoes, Carrots and Chickpeas

Spicy Yemenite soup using EasyCook
  • 5-6 Ankle pieces, clean and kosher
  • I added a few cooked beef stew meat cubes
  • 4 Garlic cloves, minced
  • 3 tbsp Fried onion flakes
  • 1 Small onion, diced
  • 1 Carrot, diced
  • 2 Small potatoes, diced
  • A handful of cooked chickpeas
  • 1 Celery stalk, chopped
  • A bundle of parsley and cilantro, chopped
  • ½ cup Rice, washed and drained
  • Spices: 1 tbsp Sweet paprika, Turmeric, 2-3 tbsp Oil, Salt to taste, Pepper, Cumin, ½ tsp Sugar, Dry parsley, 1 tsp Soup powder, 1 flat tsp Shredded hot chili pepper (If you like it spicy)
  • 2 tbsp Tomato paste
  • Cook in a pressure cooker with boiling water until beeps.
  • Wash well and drain.
  • Fry paprika, oil and onion flakes.
  • Add vegetables, ankles, meat, rice, spices and stir.
  • Add boiling water and cook on the PRO manual setting on 110*c for about 1 ½ hours.
  • You can always change the temperature whenever you like.
A tip from my beloved friend Nurit G.:
When serving on a plate, squeeze fresh lemon juice on top for a refreshing, delicious flavor!
Bon Appetit!
By the way, the EasyCookmulti-cooker has a heat preservation function that starts automatically after the cooking process is over. To finish, press and hold the "Cancel" button.

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