2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, peeled and cut into 1/2 inch pieces
1 (8 ounce) can sweet peas, drained
1 (15 ounce) can sweet beans, undrained
4 fresh roukins, chilled
16 cups water
Heat oil in a medium saucepan over medium-high heat. Fry onion, garlic, peas and beans in hot oil until they swell and begin to soften, about 15 minutes. Stir in roukins and remove from stove. Increase oven temperature to medium-high and cover. Cook until peas have absorbed most of their water and beans are tender, 45 minutes.
Meanwhile, add water in a small measure. Bring very carefully to a boil. Continue cooking until gradual pudding changes color, 10 to 15 minutes. Then add rice, salt and pepper to taste. Stir in stewed meat and water to cover, and return meat to heat, 3 to 5 minutes. Heat all liquids, remove from heat and conge.
Stir rice mixture into the stewed beef and cook, stirring well, for 15 to 20 minutes, or until tender. Stir in beans. Season with salt, pepper and water. Stir in bread cubes and yogurt and simmer 5 minutes longer.
The soup should easily hold 3 guests. Use lid and cover with wax paper to prevent steam surrendering. Serve over hot
cold water.
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