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.
