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Food Adventure # 12 - Baked Onion And Kebab-E-Barg Soup

Food Adventure # 12 - Baked Onion And Kebab-E-Barg Soup

Course: Soups, Stews and Chili

Products: Food Adventure, Toaster Ovens

Ingredients:

  • 10ml  Olive Oil
  • 10gm Butter
  • 150gm Onions, sliced
  • 5gm Salt 
  • 3gm Black Pepper Powder
  • 400ml Brown Stock
  • 2 Bread Slices
  • 40gm Cheddar Cheese
  • 20ml  Red Wine
  • 2gm Thyme
 
 
Kebab-E-Barg
  • 100gm Thin lamb boneless slices
  • 2gm Papaya Paste
  • 2gm Cumin Powder
  • 3gm Paprika Powder
  • 3gm Salt 
  • 10ml  Olive Oil
  • 10gm Onion 

Directions:

  • Melt the butter in the oven in a pan. Add onion and olive oil, and cook the onion in the oven till golden brown.
  • Add the brown stock and red wine to the brown onion.
  • Season the stock with salt and pepper. Add thyme. Bake the onion in the stock for 5 minutes at 220 degrees Celsius.
  • Marinate the thin boneless lamb strips with raw papaya paste, cumin powder, paprika powder, salt, olive oil and rest it for 1.5 hours. Roast them in the oven for 220 degrees for 4-5 minutes. It will cook faster as it is cut very thin and it’s been marinated with raw papaya paste.
  • Now add the cooked lamb strips to the stock.
  • Cut the bread slice in approximately the size of the mouth of the soup bowl. Dry it up in the oven at 160 degrees for 5-6 minutes till crisp.
  • Top the bread with Cheddar cheese. Melt it in the oven for 2-3 minutes at 200 degrees.
  • Garnish the soup with melted cheesy bread slice.
  • Serve hot. The soup should be of slightly thick consistency.