I love having soup anytime of the year, even in the Summer time, maybe it’s a Southern thing! One thing I love about Ramadan is that everyone expects and enjoys soup for iftar. After families in Saudi break their fast with dates and qahwa they enjoy soup with samboosas. I have shared dozens of soup recipes with you all over the years and thought I would do a round up of my favorites that I always make during the Holy Month.
6. Yemeni Salta
It’s funny how we take so many things for granted not ever noticing how special or nice they may be. For me it’s simple things like my mommas home cooking, having my brother or pappaw bring home fresh meat like deer, squirrel and rabbit or sitting around a table with my entire family laughing and enjoying good food. Here in Saudi for this dish I had to buy my rabbit from Carrefour and they sure are not cheap, but one good thing is they are huge compared to the ones we have back home.
If you have never tried rabbit you are really missing out. The meat is so clean and pure white with no fat what so ever. Rabbit is very normal in Southern cooking and countries like Egypt and Italy also use the meat quite often in recipes. It’s nothing different from any other animal a person may eat and all regions have things they enjoy that may be odd to some one else.
I am a big Duck Dynasty fan and Miss Kay certainly has had me craving my mommas dumplings so I had to make a batch. If you do not have rabbit you can use squirrel like Miss Kay does, but that is surely impossible to get here. Her recipe is pretty basic just having the meat cooked in water with salt and pepper and some dumplings added. I make mine with a lot more flavor and they sure are good. When it comes to the dumplings everyone does theirs different. My mom just adds the dough into the pot with a spoon, Miss Kay makes hers into squares and I made mine in rounds. They all taste great!
1 large rabbit (cleaned and cut in half)
1 tablespoon butter
salt and pepper
8 cups chicken broth (or 8 cups water and 2 chicken bullion cubes)
2 carrots, sliced
1 medium onion
1 garlic clove
1 can cream of mushroom soup
1 (12oz) can evaporated milk
4 cups all purpose flour
3/4 teaspoon baking soda
5 teaspoons baking powder
1 teaspoon salt
2 cups of buttermilk (I used laban)
3 tablespoons butter
1. In a stock pot on medium heat add 1 tablespoon butter, rabbit and salt and pepper. Allow each side to cook for a few minutes. In a food processor add onion and garlic and pulse. Add into soup with chicken broth and carrots. Reduce to simmer, cover and allow to cook for one hour.
2. In a large bowl add flour, baking soda, baking powder and salt. Add butter mixing until mixture is course. Add a little of buttermilk at a time until you get a smooth dough like you’re making biscuits. On a floured surface roll the dough out and cut dumplings(I used a glass).
3. Remove the rabbit from the soup, sit aside. Add cream of mushroom and evaporated milk. Bring soup to a full boil, add dumplings, reduce to low, cover and allow to cook for 15 minutes. Turn off heat.
4. You can add the rabbit back into the pot in the two pieces or remove the meat from the bone and add back into pan. Allow to sit covered for 15 minutes, add salt and pepper to taste and serve.
Chicken breast is always my go to item when I do not want to spend a lot of time in the kitchen but I also try to get a bit creative with it so we do not get bored. You can make so many marinades and let the chicken sit for the day and it really turns out great. I used fresh mint and olives in this dish. Fresh mint is really not that strong nor are these olives so you’re not getting a strong flavor just a hint. My son wants rice pretty much everyday with all of his food so I typically end up making that for him as a side item with whatever veggies I can get him to eat (not many).
6 chicken breasts
12 green Spanish olives
1/4 cup fresh mint, chopped
4 tablespoons olive oil
1/4 teaspoon salt
1. In a bowl add olive oil, salt and mint. Stir well. Pour into a bowl then add chicken breast and cover in refrigerator for at least two hours.
2. In a Saute pan on medium heat add chicken breast. Cook on each side until no longer pink, about 5 minutes on each side. The last 5 minutes add the olives into the pan until warm. Place chicken on a platter with olives and serve.
Yields: 3-4 servings