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| MARAK JAFFA Orange Soup from Yemen 2 oranges 4 cups yogurt 1 cup cold water Salt Ground white pepper 1 tbsp sugar 2 sprigs of fresh mint Grate the rind of 1 orange finely and stir into the yogurt with cold water Peel the other oranges and separate into segments Remove membrane and seeds and cut into two or three pieces Blend organe segments into yogurt with mint and add salt and pepper to taste and sugar. Cover and chill thoroughtly Serve in bowls with garnished mint Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |