iraqi pomegranate soup
February 28th, 2010
You may not believe you could lose weight while on a diet which includes iraqi pomegranate soup but it is achievable. It is fundamental to not eat iraqi pomegranate soup or other high calorie soups every day but in moderation.
As an example, I allow myself moderately high calorie food one meal per week. I eat a calorie controlled diet for most of the week, say 1400 to 1600 calories each day, and then on the last day, I eat what I please - without going overboard of course.
I have been using this method for the last few weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise plan or taken any supplements or diet drinks. I have just been careful of what I eat most days of the week and then eat whatever I feel like one day a week.
I also think it makes things easier if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and achieve your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat middle eastern food. I never imagined|thought|believed I could lose 5 kilos while eating middle eastern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some middle eastern food, I suggest|advise|propose you make iraqi pomegranate soup which is one of my favourite|most admired|most adored|best loved middle eastern recipes.
Iraqi Pomegranate Soup (Shorbat Rumman)
8 cups water
1 pound lamb shanks or other lesser cuts
of lamb and bone
1/2 cup yellow split peas
1 cup chopped onion
3 beets with green tops
1/2 cup rice
1 bunch of scallions, sliced
2 tablespoons granulated sugar
3 tablespoons lime juice
1/2 cup parsley
2 tablespoons pomegranate concentrate or
1 cup pomegranate juice*
1/4 cup cilantro, finely chopped
2 cups spinach, chopped fine
* Pomegranate concentrate is called "molasses" or "paste." Make pomegranate juice by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.
Bring the water to a boil in a large pot, then stir in the lamb, split peas and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.
Meanwhile, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.
When the lamb broth is ready, add the beets and rice and cook another 30 minutes.
Remove the lamb from the pot. Cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, sugar, 2 tablespoons of the lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.
When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings.
Ladle into bowls and sprinkle with the Garnish.
Garnish
1 tablespoon dried mint, crumbled
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
Mix together.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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