Eshkana-E-Miwa (Furit Soup)2013-03-03
- Servings : 4
- Prep Time : 60m
- Cook Time : 1:10 h
- Ready In : 2:10 h
Below you will find the recipe for Afghan furit soup. This is a simple, delicious soup, perfect for a hot summer day.
- 8 oz dried apricots
- 8 oz prunes
- ½ cup vegetable oil
- 1 medium onion
- 2 cloves garlic
- 1 tbs vinegar
- 1 tbs sugar
- salt and black pepper
- 4 small eggs
Soak the apricots and prunes in enough water to cover them and simmer gently for about 1 hour.
Peel, halve and finely chop the onions. Peel the garlic's.
Heat the oil and add the onion and crushed garlic. Fry gently until soft and golden brown.
Add the apricots and prunes with their water and add extra water to cover by about 1 inch. Bring to a boil then turn down the heat and simmer for a few minutes.
Add the vinegar, sugar and salt and black pepper to taste. Simmer for about an hour. Add more water if the soup has thickened too much.
Fifteen minutes before serving break each egg separately in a cup and carefully add one by one to the soup.
The soup can be served on its own or with nan or pour on to pieces of nan in individual bowls. Sprinkle on more black pepper if desired.
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