Shawrbat Bayd bil-Kufta

Shawrbat Bayd bil-Kufta Recipe from Kuwait - Ingredients and Preparation

Region / culture: Kuwait | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Shawrbat Bayd bil-Kufta is a traditional Middle Eastern soup that is hearty and flavorful. This dish is perfect for a cold winter day or when you are craving a comforting meal. The combination of ground lamb, almonds, and aromatic spices creates a delicious and satisfying soup that will warm you up from the inside out.

History

Shawrbat Bayd bil-Kufta has been a popular dish in Middle Eastern cuisine for centuries. The word "shawrbat" means soup in Arabic, while "bayd" refers to eggs and "kufta" refers to meatballs. This soup is a classic comfort food that is often served during special occasions and family gatherings.

Ingredients

3 tbsp of oil
1 large onion, chopped, separated
0.5 cup of almonds
0.75 tsp of ground cinnamon
0.13 tsp of saffron threads
7.5 cup of boiling water
1 lb of ground lamb
2 tbsp of chopped fresh coriander
2 eggs
1 cup of fine vermicelli
1 tbsp of parsley, finely chopped
2 tbsp of fresh lemon juice

How to prepare

In a large saucepan, heat the oil over low heat. Add half of the onions and sauté until golden brown. Add the almonds, butter, salt, pepper, cinnamon, saffron, and 1.5 cups of boiling water. Cook for 5 minutes over low heat.
Mix the meat, coriander, one egg, remaining onions, salt, and pepper. Form into balls about the size of a marble. Add the meatballs to the mixture in the saucepan. Add the remaining 6 cups of boiling water. Continue to cook over medium heat until the meatballs are done. Add the vermicelli and cook for 5 more minutes.
Mix the other egg, parsley, and lemon juice. Add this sauce to the saucepan with the meatballs one minute before the soup is to be served. Stir well and do not allow this to boil.

Variations

Substitute ground beef or chicken for the lamb for a different flavor profile.
Add diced vegetables such as carrots, celery, or bell peppers for extra nutrients and texture.
Use different spices such as cumin, paprika, or turmeric to customize the flavor of the soup.

Cooking Tips & Tricks

Make sure to sauté the onions until they are golden brown to bring out their natural sweetness and flavor.

- Toasting the almonds before adding them to the soup will enhance their nutty taste.

- Be sure to form the meatballs into small, bite-sized pieces to ensure they cook evenly and quickly.

- Adding the egg and lemon juice mixture at the end of cooking will give the soup a creamy and tangy finish.

Serving Suggestions

Serve Shawrbat Bayd bil-Kufta hot with a side of warm pita bread or rice. Garnish with fresh parsley or a dollop of yogurt for added flavor.

Cooking Techniques

Sautéing the onions until golden brown

- Forming and cooking the meatballs

- Adding the vermicelli and cooking until tender

- Mixing and adding the egg and lemon juice sauce at the end

Ingredient Substitutions

Use ground beef or chicken instead of lamb

- Use pine nuts or walnuts instead of almonds

- Use rice or orzo instead of vermicelli

Make Ahead Tips

You can prepare the meatballs and soup base ahead of time and store them in the refrigerator for up to 2 days. Add the vermicelli and egg mixture just before serving to ensure the best taste and texture.

Presentation Ideas

Serve Shawrbat Bayd bil-Kufta in individual bowls garnished with a sprinkle of fresh herbs and a drizzle of olive oil. Pair with a side of warm bread or a salad for a complete meal.

Pairing Recommendations

Pair Shawrbat Bayd bil-Kufta with a crisp green salad dressed with lemon vinaigrette or a side of roasted vegetables for a well-rounded meal. For a refreshing drink, serve with mint tea or a glass of white wine.

Storage and Reheating Instructions

Store any leftover Shawrbat Bayd bil-Kufta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of water or broth if needed to thin out the soup.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 20g per serving

- Saturated Fat: 6g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 15% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Contains nuts (almonds) and eggs

Summary

Shawrbat Bayd bil-Kufta is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is a satisfying dish that will keep you full and energized.

Summary

Shawrbat Bayd bil-Kufta is a delicious and comforting Middle Eastern soup that is perfect for a cozy meal at home. With its flavorful meatballs, aromatic spices, and creamy egg sauce, this soup is sure to become a new favorite in your recipe rotation. Enjoy the warm and satisfying flavors of Shawrbat Bayd bil-Kufta with your family and friends today!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Lebanon. My mother had invited some friends over for a dinner party, and she asked me to help her prepare a traditional Lebanese dish called Shawrbat Bayd bil-Kufta.

I had never heard of this dish before, but my mother assured me that it was a family recipe that had been passed down for generations. She explained that Shawrbat Bayd bil-Kufta was a hearty soup made with meatballs, rice, and a flavorful broth. I was intrigued and eager to learn how to make it.

My mother began by showing me how to make the meatballs. She mixed ground beef with onions, parsley, and a blend of spices, then shaped the mixture into small balls. I watched carefully as she fried the meatballs until they were browned and crispy on the outside. The aroma filled the kitchen, making my mouth water in anticipation.

Next, my mother showed me how to make the broth. She simmered onions, garlic, and tomatoes in a pot until they were soft and fragrant, then added water and seasoning to create a savory broth. She let the broth simmer for a while, allowing the flavors to meld together and create a rich, flavorful base for the soup.

Finally, it was time to assemble the dish. My mother added the meatballs and rice to the broth, letting them cook until the rice was tender and the meatballs were cooked through. She ladled the soup into bowls and garnished it with fresh herbs before serving it to our guests.

As we sat down to eat, I took my first spoonful of Shawrbat Bayd bil-Kufta and was instantly hooked. The flavors were incredible – savory and comforting, with a hint of spice that warmed me from the inside out. I couldn't believe that I had never tried this dish before, and I knew that I had to learn how to make it myself.

After the dinner party, I asked my mother to teach me the recipe for Shawrbat Bayd bil-Kufta. She was delighted to pass on her knowledge to me, and we spent the next few days cooking together in the kitchen. I watched as she prepared the meatballs, made the broth, and assembled the dish with precision and care.

I took notes, asked questions, and practiced my cooking skills until I felt confident enough to make Shawrbat Bayd bil-Kufta on my own. I made it for my family, friends, and anyone else who would try it. Everyone loved it, and I knew that I had found a new favorite dish to add to my repertoire.

Over the years, I have made Shawrbat Bayd bil-Kufta countless times, each time tweaking the recipe to suit my taste and preferences. I have shared it with my children, grandchildren, and anyone else who is willing to try it. It has become a beloved dish in our family, a symbol of tradition, love, and the joy of cooking.

The memory of finding this recipe for the first time will always hold a special place in my heart. It was the beginning of a culinary journey that has brought me so much joy and fulfillment. I am grateful to my mother for passing on this recipe to me, and I hope to continue sharing it with others for years to come. The taste of Shawrbat Bayd bil-Kufta will forever remind me of home, family, and the simple pleasure of a delicious meal shared with loved ones.