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Cooked Taro with Abu Shousha

Taro, abu zmeit, and abu shousha are all names for the same thing! Who knows taro and who has tasted it with kibbeh arnabieh? It can also be made in other ways, like this one. Try it—it is very wholesome and delicious.

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4 servingsBack to recipeSoups and stews

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1 kilogram taro1 kilogram onions, or more to taste (the more onions you use, the better the flavor)1 1/2 cups cooked chickpeasA bunch of finely chopped parsley, optionalSalt to tasteA squeeze of lemon juice for serving, optional

Step 1

Wear gloves and peel the taro, then wash it. If it is a large piece, cut it before washing

Cooking notes

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