Zaza’s Soup – 3rd Mediterranean Cooking Event, Lebanon

I don’t know where this soup originated from, but I know it was cooked at my aunt’s household. My uncle was Armenian and his sister cooked this soup, so we named it after her: Zaza’s Soup. Maybe the soup is a mix of Armenian and Lebanese, even though the event is for Lebanese cooking, I think this soup characterizes the spirit of Lebanon and its diversity. Not to mention it is a delicious soup that I hope those who will try will enjoy.

Zaza’s Soup

Serves 6 to 8 people

Ingredients:

• 1 big onion diced
• 2 garlic cloves crushed
• 1 Lemon
• 1 l water
• 400 g meat cut in cubes
• 1 cup chickpeas half cooked
• 500 g Kibbeh
• 1 Tbsp tomato paste
• Salt and Pepper to taste
• 1 pinch ground cinnamon
• 1 stick cinnamon
• 1 bay leaf
• 2 Tbsp olive oil
• Dried mint to taste

Ingredients for Kibbeh:

• 500 g  lean meat
• 1 medium onion
• 2 ½ cups Bulgur (washed and drained from water)
• Salt and pepper to taste

Put the onion, salt and pepper in food processor and grind. When finely ground, add the meat and grind finely. Add washed bulgur and grind till you get a soft paste.

Make traditional Kibbeh shape or balls of 2cm. Keep in fridge, in a sealed container till ready to use.

Preparation:

1. Sauté the onion in the olive oil till golden brown.
2. Add the meat cubes, salt, pepper and pinch of cinnamon and cook till brown.
3. Add the chickpeas, the bay leaf, the cinnamon stick, the tomato paste and water. Bring to a boil. Simmer for 30 min.
4. Add the Kibbeh balls and cook all for about 15 min.
5. Combine the lemon, the crushed garlic and the dried mint and add to pot. Boil for about 5 min.