Vermicelli and Paprika Soup (Dweda Zaara)

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“From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Tunisia region. See my Hreesa/Harissa (Red Pepper Spice) for the hreesa.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
  2. Add garlic, paprika, hreesa, turmeric, and bay leaves and saute a few minutes more.
  3. Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.
  4. Cook over medium heat for 5 minutes; then stir in vermicelli.
  5. Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.

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