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Abgushte Miveh (Dried Fruit Soups)

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      Title: ABGUSHTE MIVEH (DRIED FRUIT SOUPS)
 Categories: Soups, Iranian
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      1 lb Lean lamb or beef stew meat
      1 lb Lamb or beef soup bones
      7 c  ;water
      1    Limu omani (dried lime);
           -optional
           Freshly ground black pepper
      2 tb Ghee or butter
      1 lg Onion; finely chopped
      2 ts Turmeric
      1 c  Prunes; pitted
    1/2 c  Dried apricot halves
    1/2 c  Dried peaches; chopped
    1/3    To 1/2 cup brown sugar
      1    To 2 T. lemon or lime juice
 
  Cut meat into small cubes and place in a soup pot with bones, water,
  and dried lime if available.  Bring slowly to the boil, skimming when
  necessary.  Add salt and pepper, cover and simmer gently for 1 1/2
  hours or until meat is almost tender.  Remove bones and dried lime if
  used.
  
  In a frying pan, heat ghee or butter and fry onion until transparent,
  stir in turmeric, and cook until lightly browned. Add to soup with
  dried fruits (these may be washed if necessary, but do not require
  soaking). Cover and simmer for 30 minutes.  Add sugar and lemon or
  lime juice to taste so that soup has a pleasant sweet-sour flavor.
  Serve hot. Source: The Complete Middle East Cookbook by Tess Mallos.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
 
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