After almost two months hiatus due to extreme busyness, Extra Schmaltz! returns. This is a tasty, comforting soup that Alex and I had in Jordan. You can use either lamb or kufta , which is a ground, seasoned meat that can be found at Holy Land (or you could season your own). I don't have a photo, but the soup should be fairly brothy and red, with meat chunks and, of course, french fries in it. In Jordan the fries are sort of soggy and lame, but they're really good in this soup. ~1 lb meat: either kufta in 3/4" meatballs or cubed lamb 1 Tbsp. oil (optional: stew bones) red pepper flakes (optional) 1 onion, slivered 3 Tbsp. pepper or tomato paste 4 c. chicken broth 1 c. (1/2 can) tomato sauce 1 tomato, chopped 1 medium spicy pepper, slivered (ie Hungarian wax or Anaheim) 1 tsp. ground coriander 3 handfuls wedge french fries or Jo-jos salt and pepper to taste In a soup pot or pressure cooker, heat the oil on high and brown the meat. When the edges begin
The Magidow family's modern-day recipe box.