• 1serving

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Water

  2. 5 tablespoons 75ml Cumin seeds

  3. 2 tablespoons 30ml Lemons (small)

  4. 3 tablespoons 45ml Coriander seeds

  5. 1/2 teaspoon 2 1/2ml Cayenne

  6. 1 1/2 teaspoons 7 1/2ml Freshly ground pepper

  7. Salt

Instructions Jump to Ingredients ↑

  1. serves 8 Put the water into a soup kettle. Add the cumin seeds and palce in a warm place for 8 to 10 hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the lemon pulp from the membranes and set aside.

  2. Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander, cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender. whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes. Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot or cold.

  3. author's note: This super-spice, sour soup is very, very strange to Western taste. Serve in small bowls.


Send feedback