Middle Eastern Kibbeh in Tomato Sauce with Turnips and Parsley

 

 

Ingredients

Kibbeh (available frozen from Middle Eastern supermarkets)

A whole tube of tomato puree

1 litre of water

A bunch of parsley (use half)

6 turnips, peeled and sliced 

Cooking oil (I use olive oil)

Salt and pepper to taste

Method

 In a large saucepan, mix the tomato puree with the cooking oil over a low heat.  Add the water and bring to a boil.  Cook the turnips for about 10 minutes and then add the frozen Kibbeh.  Simmer on a low heat for about 25 minutes.  Add salt and pepper as well as chopped parsley.

Serve in a large soup bowl with hot rolls and butter.

Alternatives:

If you don't have turnips, or don't like them, sliced potatoes could be substituted.