Monday, May 30, 2011

Balley Soup

As the weather grows colder I like to start cooking one of my favourite soups - Balley Soup. This recipe has been passed down though generations and was taught to me by my mother. It is a Lebanese soup specific to the village where my great grandparents came from, Beit Shalala (Chelalah). It was traditionally made with lamb but I prefer beef.

I hope one day I will be able to teach my sons and their wives this recipe, so it will continue for many more generations.


Balley Soup

Ingredients
  • 500 g beef mince
  • 450 g tin or bottle of pureed tomatoes
  • 1/3 cup white rice
  • 2 tspns cinnamon
  • 3 tblsps dried parsley
  • 1 tblspoon butter
  1. Place 1 cm of water and butter into large pot and melt butter.
  2. Roll mince into tiny balls and place in water / butter. Give them a gentle shake to brown them all over.
  3. Pour in tomato puree, add cinnamon, parsley and rice. Cover with 3 cm of water (If the soup looks too thick, add a little more water)
  4. Cook on medium until it bubbles then turn down to low and cook for 1 1/2 hours.
Serves 4. This soup will store in the freezer for one month. It tastes great if left in fridge overnight for flavours to blend.

Enjoy.

3 comments:

  1. It sounds pretty easy and looks delish, always a good combination!

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  2. It looks so yummy! I will definitely add it to my "must try" this winter. Looooove soup.

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  3. Thumbs up to this recipe. Have tried it and, as you say, the flavour even improves with the keeping. A good winter lunch dish. Am already thinking about possible slight variations

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