Shourbit Sha'riyah

Shourbit Sha'riyah Recipe - Hearty Arabian Vermicelli Soup

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Shourbit Sha'riyah is a traditional Middle Eastern soup made with vermicelli noodles in a flavorful vegetable broth. This simple yet delicious soup is perfect for a comforting meal on a cold day.

History

Shourbit Sha'riyah has been a staple in Middle Eastern cuisine for centuries. It is a popular dish in countries like Lebanon, Syria, and Jordan, where it is often served as a starter or light meal.

Ingredients

1.2 liters (2 pt) of boiling water
2 vegetable stock cubes
100 g (4 oz) of crushed vermicelli
1 tsp of salt
1 tsp of pepper
juice of 0.5 lemon
3 tbsp of finely chopped parsley

How to prepare

Place vegetable stock cubes in a large saucepan, then add 1.2 liters (2 pt) of boiling water.
Add the crushed vermicelli, parsley, lemon juice, salt, and pepper.
Stir, cover, and boil for 5 minutes over medium heat, then reduce the heat and simmer for 15 minutes.

Variations

Add diced vegetables like carrots, celery, or onions for extra flavor and nutrition.
Use chicken or beef broth instead of vegetable stock for a meatier version of the soup.
Garnish with toasted pine nuts or almonds for added crunch.

Cooking Tips & Tricks

Be sure to crush the vermicelli noodles before adding them to the soup to ensure they cook evenly.

- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice as needed.

- For a richer flavor, you can use homemade vegetable stock instead of stock cubes.

Serving Suggestions

Serve Shourbit Sha'riyah hot with a squeeze of lemon juice and a sprinkle of parsley on top. It pairs well with a side of fresh bread or a salad.

Cooking Techniques

The key to making a delicious Shourbit Sha'riyah is to simmer the soup slowly to allow the flavors to develop. Be sure to stir occasionally to prevent the vermicelli from sticking to the bottom of the pot.

Ingredient Substitutions

If you don't have vermicelli noodles, you can use angel hair pasta or broken spaghetti instead. You can also use fresh herbs like cilantro or mint in place of parsley.

Make Ahead Tips

Shourbit Sha'riyah can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Shourbit Sha'riyah in individual bowls garnished with a lemon wedge and a sprig of parsley for a beautiful presentation. You can also drizzle a bit of olive oil on top for extra flavor.

Pairing Recommendations

Shourbit Sha'riyah pairs well with a variety of dishes, including grilled meats, roasted vegetables, or a mezze platter. It also goes well with a glass of white wine or a cup of mint tea.

Storage and Reheating Instructions

Store any leftover Shourbit Sha'riyah in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Shourbit Sha'riyah contains approximately 150 calories.

Carbohydrates

Each serving of Shourbit Sha'riyah contains approximately 25g of carbohydrates.

Fats

Each serving of Shourbit Sha'riyah contains approximately 2g of fats.

Proteins

Each serving of Shourbit Sha'riyah contains approximately 3g of proteins.

Vitamins and minerals

Shourbit Sha'riyah is a good source of vitamin C, thanks to the lemon juice and parsley in the recipe. It also contains minerals like potassium and magnesium from the vegetable stock.

Alergens

This recipe contains gluten from the vermicelli noodles. It may also contain traces of celery and other allergens depending on the vegetable stock used.

Summary

Shourbit Sha'riyah is a low-calorie, low-fat soup that is rich in carbohydrates and vitamins. It makes for a healthy and satisfying meal option.

Summary

Shourbit Sha'riyah is a delicious and comforting Middle Eastern soup that is easy to make and full of flavor. With simple ingredients and a quick cooking time, it's the perfect dish for a cozy night in.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Shourbit Sha'riyah. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy kitchen. As soon as I walked in, I was greeted by the most amazing aroma wafting through the air. Fatima was busy at the stove, stirring a pot of what looked like the most delicious soup I had ever seen.

"Come, sit down, my dear," Fatima said with a warm smile. "I'm making Shourbit Sha'riyah today. It's a traditional Syrian soup made with vermicelli noodles and a flavorful broth. You're going to love it."

I eagerly sat down at the kitchen table, watching intently as Fatima continued to cook. She graciously shared the recipe with me, explaining each step in detail as she added the ingredients to the pot. I was mesmerized by her skill and passion for cooking, and I knew I had to learn how to make this soup myself.

Over the years, I have always had a love for cooking and trying new recipes. I have collected recipes from various places and people, each one holding a special memory or story behind it. But there was something about this recipe for Shourbit Sha'riyah that captivated me like no other.

As I continued to watch Fatima cook, I realized that the secret to this soup was in the simplicity of the ingredients and the careful attention to detail. The vermicelli noodles were toasted to golden perfection before being added to the fragrant broth, giving the soup a rich and nutty flavor that I had never experienced before.

After that day, I began to make Shourbit Sha'riyah regularly in my own kitchen. I would carefully toast the vermicelli noodles, just as Fatima had taught me, and slowly simmer them in a flavorful broth seasoned with warm spices and fresh herbs. The soup became a favorite among my family and friends, and I loved sharing the recipe with anyone who would listen.

As I continued to perfect my recipe for Shourbit Sha'riyah, I began to experiment with different variations and additions. Sometimes I would add tender chunks of chicken or lamb to make the soup heartier, or I would stir in a dollop of tangy yogurt for a creamy finish. Each new twist on the traditional recipe brought a new depth of flavor and excitement to the dish.

One day, while visiting my grandmother in the countryside, I decided to make Shourbit Sha'riyah for her. As I cooked in her rustic kitchen, I could see the spark of recognition in her eyes as she watched me work.

"You know, I used to make this soup when I was a young girl," she said with a nostalgic smile. "My mother taught me the recipe, just as I taught your mother, and now you. It's a recipe that has been passed down through generations, each cook adding their own touch to make it their own."

I was touched by her words, realizing that this simple soup held a deeper significance than I had ever imagined. It was a connection to my family's past, a thread that tied us together through time and tradition. And as I sat down to enjoy a steaming bowl of Shourbit Sha'riyah with my grandmother, I knew that this recipe would continue to hold a special place in my heart for years to come.

As I look back on that fateful day in Fatima's kitchen, I am filled with gratitude for the serendipitous moment that brought me this beloved recipe. The memories of learning to make Shourbit Sha'riyah with my dear friend and passing it down through generations have become a cherished part of my culinary journey. And as I continue to cook and create in my kitchen, I know that this soup will always hold a special place on my table, a reminder of the joy and connection that food can bring.