by Anaa Rajpoot
Egyptian corn soup (Egyptian syrup ad) is red beans, vegetables, and hot-smelling cream in Egyptian beans. A well-proportioned container that takes less than an hour to bake in the oven. Great for natural and warm humid areas. Egyptian Red Corn Soup is the best syrup in Egypt. In addition, it is very important in most Arab countries. Wheat soup is on the menu in every restaurant.
This soup saved my life on my journey, especially for my little ones. I am looking for other healthy options for my baby. When I looked at the menu and saw what ingredients were in the soup, I was happy to see what was helpful and delicious. The baby was only 21 months old and could not count the meat or fries made during the trip.
Red jojoba soup relieved me of stress by providing me with a small amount of food and health. The nurse loves the pot and fills it. The recipe comes from a restaurant in Cairo’s famous Tahir Square. It comes from the price of Jupiter soup or dinner soup and wine and I first saw it in a German restaurant (obviously this dish is not German).
Some of them look like regular noodles in soup. Do nothing. I want to have someone on my side so that people can help me. Remember that the soup is ready as soon as it settles and the noodles will be added, so add more water as needed during cooking. We don’t add too many vegetables to the lentils because they made this Egyptian lentil soup with garlic and vegetables.
- cumin seeds
- black pepper
- red chili powder
- soy sauce
- Soak the lentils in the water for about 2 hours.
- Fry the onions ins the oil.
- Add chopped tomatoes in it along with ginger and garlic paste.
- add all other spices in it.
- Add oil, and lentils in it.
- Fry them.
- Add water in it.
- Leave it over medium heat.