[Sca-cooks] Mastajhi Soup

[Craig Jones.]

Folks,

I ran a collegium the other week on Mongol cookery.  I've thrown up
one of the redactions for others to discuss & evaluate.

After adding the rice and chick peas it still stayed quite soup (even
after 10 minutes boiling) but 3 minutes after taking it off the
hotplate,  most of the water was absorbed once it started cooling
which was unusual.

Anyway,  without further ado...

Mastajhi Soup
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