Shorba freak.

1. Stage

I'm getting ahead of myself. In the original I used a cereal called freak, which is young wheat roasted and shredded, but once I experimented with barley grits as well, no difference in flavor. The difference is this. fricassee cooks for 1-2 hours, and barley quickly, but foams and burns... so you have to watch... The green in the tsp is garlic (I have it in jars in the fridge)

2. Stage

We shred the vegetables with a coarse grater. Tomatoes have the skin comes off well, we do not need it, it just showed)))) You can grind with a blender, for me it is easier "grandfather's" method, less washing))))

3. Stage

In a saucepan we heat oil and over high heat for about 3-4 minutes add ingredients (fry) one by one, I am guided by the smell ... It smells like roasted carrots, it's time to add zucchini, then potatoes, then onions and garlic together

4. Stage

Now add the tomato, let it stew for a while... At this time, in a bowl mix tomato paste, salt, sugar, black pepper, cumin, harissa (something burning not much), add water to the top, roll and pour into a pan with vegetables, stew for 5 minutes... In the meantime, beat an egg to the stuffing salt, pepper, stir and make meatballs (I have the size of a tsp). I took a picture of the meatballs and the egg... On the left is the fricassee, and on the right is the yam... Add 2-2.5 liters of water to a pot, bring to a boil, gather the buzz, add the grits and meatballs, leave on low heat to simmer until the grits are ready

5. Stage

This photo shows the consistency of our soup... Cilantro is a must for shorba freak, you can also add celery greens, also yum-yum. But olives and lemon are optional... Bon appetit, bon appetit, bon appetit!!!