Sufra Dayma: Vegetable and Beef Soup By Moushira Abdel-Malek Serves 4-6 Ingredients: 500 gms lean tender beef (cut into strips) 4 spring onions (sliced diagonally) 1 leek (halved and sliced with parts of leaves) 2 cups shredded Chinese cabbage 150 gms instant noodles (2 packs) 100 ml soy sauce 1 litre chicken stock 250 gms fresh button mushrooms 1 tbsp sugar Butter + oil Salt + pepper + allspice + grated nutmeg Method: Place the noodles in a large heatproof bowl. Cover with boiling water and leave to stand for 5 minutes, then drain (do not use flavours in packs). Heat butter and oil in a large cooking pan. Add onion and leek, over medium heat. Cook for 3 minutes. Add beef, sugar and seasoning. Stir fry for a few minutes then add mushrooms, soy sauce, stock and bring to the boil. Reduce heat and simmer until beef is tender. Add the cabbage and simmer for a further 5 minutes. Remove from heat and stir in noodles. Serve with crusty bread as a starter.
