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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, saute the onions in the butter until they are translucent. Add the chopped tomatoes, and saute until the tomatoes are tender. In a bowl on the side, mix the oatmeal with one cup of cool water. Add this mixture to the saucepan. Add another 4 cups of water and all of the remaining ingredients. Bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the oatmeal is well cooked and the onion is soft. | 2. VARIATION 1: add some finely chopped or grated vegetables (carrots, cabbage, zucchini, cauliflower, green pepper, etc.) or a handful of chopped mixed frozen vegetables. | 3. VARIATION 2: make egg drop soup. In a small bowl whisk one egg with a fork. When the oatmeal is cooked, slowly add the whisked egg to the soup while stirring constantly. Then allow to cook another two minutes. | 4. VARIATION 3: add a teaspoon of ground cumin. | 5. VARIATION 4: add pieces of cooked and chopped chicken or meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
butter	2	tablespoons		171.0	7.857	5.343	14.4
oatmeal	1/2	cup		106.4	21.8512	3.1639999999999997	1.3524
water	1	cup		0.0	0.0	0.0	0.0
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
thyme leaf	1	tablespoon		-	-	-	-
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
water	4	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.