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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. Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally. | 2. Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes. | 3. Gradually pour in stock, whisking as you do so to prevent any lumps forming. | 4. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes. | 5. Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	5		peeled sliced	300.0	70.05	8.25	0.75
sea salt black pepper				-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
mint	1/2	teaspoon	dried	-	-	-	-
plain flour	2	tablespoons		-	-	-	-
chicken stock	700	ml		255.6343	25.0664	17.8944	8.5211
cinnamon	1			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
caster sugar	1	teaspoon		-	-	-	-
parsley sprig	3			-	-	-	-

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