Sharbat Adas
Sharbat Adas Recipe from Libya - A Flavorful Soup Dish Made with Tomatoes, Garlic, Onion, and Salt
Introduction
Sharbat Adas is a traditional Middle Eastern lentil soup that is both nutritious and delicious. This hearty soup is perfect for a cold winter day or as a light and healthy meal any time of the year.
History
Sharbat Adas has been a staple in Middle Eastern cuisine for centuries. Lentils have long been a popular ingredient in the region due to their affordability, versatility, and nutritional value. This soup is often enjoyed as a comforting and satisfying meal that is easy to prepare.
Ingredients
How to prepare
- Soak the adas in water for a while. Then, place it in a pan along with tomatoes, garlic, and a generous amount of water. Heat it up. In another pan, add some oil and sauté the onions and spices with some water for 10 minutes. Next, add the adas to the pan and let it cook under low heat for 15 minutes. Serve with a squeeze of lemon.
Variations
- Add diced carrots or celery for added flavor and texture.
- Stir in a spoonful of yogurt or tahini for a creamy finish.
- Garnish with a drizzle of olive oil or a sprinkle of sumac for a burst of flavor.
Cooking Tips & Tricks
Be sure to soak the lentils before cooking to help them cook faster and more evenly.
- Sautéing the onions and spices before adding the lentils adds depth of flavor to the soup.
- Adjust the amount of water based on your desired consistency for the soup.
Serving Suggestions
Serve Sharbat Adas with a squeeze of lemon and a sprinkle of fresh herbs, such as parsley or cilantro. Enjoy with a side of pita bread or a fresh salad for a complete meal.
Cooking Techniques
Be sure to cook the lentils until they are tender but not mushy.
- Adjust the seasoning to taste, adding more salt or spices as needed.
- For a smoother soup, blend the mixture with an immersion blender before serving.
Ingredient Substitutions
Use red lentils or split peas instead of green lentils for a different texture.
- Substitute canned tomatoes for fresh tomatoes if they are not in season.
- Use vegetable broth instead of water for added flavor.
Make Ahead Tips
Sharbat Adas can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Presentation Ideas
Serve Sharbat Adas in individual bowls garnished with a drizzle of olive oil, a sprinkle of sumac, and a sprig of fresh herbs. Pair with warm pita bread or a side salad for a complete meal.
Pairing Recommendations
Sharbat Adas pairs well with a variety of dishes, including grilled meats, roasted vegetables, or a fresh salad. Enjoy with a glass of mint tea or a refreshing lemonade for a complete meal.
Storage and Reheating Instructions
Store any leftover Sharbat Adas in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.
Nutrition Information
Calories per serving
Each serving of Sharbat Adas contains approximately 200 calories, making it a light and nutritious meal option.
Carbohydrates
Lentils are a great source of carbohydrates, providing long-lasting energy and fiber to keep you feeling full and satisfied.
Fats
This recipe is low in fat, making it a healthy option for those looking to reduce their fat intake.
Proteins
Lentils are a good source of plant-based protein, making this soup a great option for vegetarians and vegans.
Vitamins and minerals
Lentils are rich in vitamins and minerals, including iron, folate, and potassium. Tomatoes are a good source of vitamin C and antioxidants.
Alergens
This recipe is gluten-free and dairy-free, making it suitable for those with food allergies or intolerances.
Summary
Sharbat Adas is a nutritious and balanced meal option that is low in fat and calories, high in protein and fiber, and rich in vitamins and minerals.
Summary
Sharbat Adas is a nutritious and flavorful lentil soup that is easy to prepare and perfect for a light and healthy meal. Enjoy this Middle Eastern classic with a squeeze of lemon and a side of pita bread for a satisfying and delicious meal.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe. It was many years ago, when I was just a young girl visiting my aunt in Lebanon for the summer. I had always been fascinated by the art of cooking, and my aunt, being an excellent cook herself, was more than willing to teach me her secrets.
One hot afternoon, as we sat in her kitchen sipping on freshly brewed mint tea, my aunt suddenly pulled out a worn, yellowed recipe card from her recipe box. "This," she said with a twinkle in her eye, "is a recipe for Sharbat Adas."
I had never heard of Sharbat Adas before, but as my aunt began to explain the ingredients and method of preparation, I was immediately intrigued. Sharbat Adas, she told me, is a traditional Lebanese drink made from red lentils, sugar, and a blend of aromatic spices. It is usually served cold, making it the perfect refreshing beverage for hot summer days.
As my aunt walked me through the steps of making Sharbat Adas, I could feel my excitement growing. I watched in awe as she expertly measured out the lentils, soaked them in water, and simmered them with sugar until they were soft and tender. The kitchen filled with the warm, comforting aroma of cinnamon, cloves, and cardamom as she added the spices to the pot, infusing the drink with their rich flavors.
Once the lentils had cooked down into a thick, syrupy consistency, my aunt strained the mixture through a fine mesh sieve, pressing out every last drop of sweet, fragrant liquid. She poured the Sharbat Adas into a glass pitcher and placed it in the refrigerator to chill, the deep red color of the drink gleaming in the sunlight that streamed through the kitchen window.
As we sat down to enjoy our first sips of Sharbat Adas, I could hardly contain my excitement. The drink was a revelation - sweet and slightly tangy, with a complex mix of spices that danced on my tongue. It was unlike anything I had ever tasted before, and I knew in that moment that I had to learn how to make it myself.
Over the course of that summer, my aunt patiently taught me the art of making Sharbat Adas. I practiced diligently, soaking and simmering the lentils, measuring out the spices, and straining the mixture until it was smooth and silky. With each batch I made, I grew more confident in my abilities, honing my skills until I could recreate the drink with the same care and precision as my aunt.
Years passed, and I continued to make Sharbat Adas for my family and friends, sharing the recipe with anyone who showed an interest. Each time I made the drink, I felt a deep connection to my aunt and the summer days we had spent together in her kitchen, bonding over our love of cooking and delicious food.
To this day, whenever I make Sharbat Adas, I am transported back to that summer in Lebanon, to the sights and sounds and smells of my aunt's kitchen. The recipe holds a special place in my heart, a reminder of the joy and wonder I felt when I first learned to make it. And as I pass it down to the next generation, I know that the tradition will live on, bringing delight and nourishment to all who taste its sweet, spicy goodness.