Shouroba De-jaj (Chicken Soup)

Authentic Shouroba De-jaj (Chicken Soup) Recipe from Arabia

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 1 hour 10 minutes | Servings: 4

Introduction

Shouroba De-jaj, also known as Chicken Soup, is a traditional Middle Eastern dish that is both comforting and delicious. This hearty soup is perfect for cold winter days or when you're feeling under the weather.

History

Chicken soup has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in ancient Persia and has since spread throughout the region. The combination of chicken, vegetables, and spices creates a flavorful and nourishing dish that is loved by many.

Ingredients

3 pieces of chicken
4 tbsp of dry vermicelli
7 cups of cold water
Condensed chicken stock
2 onions
1 tbsp of oil
1 dried lemon, pierced
1 bunch of fresh coriander
1 tsp of cardamom
salt and pepper to taste

How to prepare

1) If condensed Chicken stock is not available, use 2 stock cubes, but remember to adjust salt accordingly. Clean and cut the chicken into pieces, keeping the bone intact. Finally, chop the onions and coriander.
2) Place all ingredients except vermicelli and cardamom in a pot with the water and boil for an hour over low heat. Brown the vermicelli in oil and add the soup with the cardamom. Cook for an additional 10 minutes until the vermicelli is soft.
3) Serve hot.

Variations

Add vegetables such as carrots, celery, or potatoes for added nutrition
Use different spices such as cumin or turmeric for a different flavor profile
Make it vegetarian by using vegetable broth and tofu instead of chicken

Cooking Tips & Tricks

Use bone-in chicken pieces for added flavor

- Browning the vermicelli before adding it to the soup adds a nice nutty flavor

- Adjust the seasoning to your taste preferences

- Garnish with fresh coriander for a pop of color and freshness

Serving Suggestions

Serve Shouroba De-jaj hot with a side of fresh bread or a salad for a complete meal.

Cooking Techniques

Boiling the chicken and vegetables together helps to infuse the flavors into the broth

- Browning the vermicelli adds a depth of flavor to the soup

Ingredient Substitutions

Use rice or orzo pasta instead of vermicelli

- Use vegetable broth instead of chicken broth for a vegetarian version

Make Ahead Tips

Shouroba De-jaj can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Garnish with a sprig of fresh coriander and a squeeze of lemon juice for a pop of color and freshness.

Pairing Recommendations

Serve Shouroba De-jaj with a side of flatbread or pita bread and a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Shouroba De-jaj contains approximately 250 calories.

Carbohydrates

Each serving of Shouroba De-jaj contains approximately 15g of carbohydrates.

Fats

Each serving of Shouroba De-jaj contains approximately 8g of fats.

Proteins

Each serving of Shouroba De-jaj contains approximately 20g of proteins.

Vitamins and minerals

Shouroba De-jaj is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains gluten from the vermicelli. It may also contain traces of nuts if garnished with nuts.

Summary

Shouroba De-jaj is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shouroba De-jaj is a classic Middle Eastern chicken soup that is both comforting and nutritious. With a rich broth, tender chicken, and flavorful spices, this soup is sure to warm you up from the inside out. Enjoy it on a cold day or whenever you need a little pick-me-up.

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, during my travels in the Middle East, that I stumbled upon the most delicious and comforting chicken soup I had ever tasted. The aroma of spices and herbs filled the air, drawing me towards a small, bustling market in the heart of a bustling city.

As I weaved my way through the narrow alleys, I came across a humble stall where an elderly woman was stirring a large pot of bubbling soup. Intrigued by the tantalizing smells wafting from the pot, I couldn't resist the urge to try a bowl. With my first sip, I knew I had stumbled upon something truly special.

I struck up a conversation with the woman, who introduced herself as Fatima. She explained that the soup was called Shouroba De-jaj, a traditional chicken soup enjoyed by families across the region. Fatima was kind enough to share the recipe with me, passing down generations of culinary expertise in a few simple instructions.

The key, she explained, was in the careful selection of spices. Cumin, coriander, and turmeric were essential for creating the rich and aromatic broth that made Shouroba De-jaj so unique. Fatima also emphasized the importance of using fresh herbs like parsley and cilantro to enhance the flavor of the soup.

I listened intently as she demonstrated the cooking process, watching as she added each ingredient with precision and care. Her hands moved with practiced ease, a testament to years of experience and love for her craft. I knew then that I had to learn how to make this soup for myself.

Over the following days, I immersed myself in the bustling markets and vibrant streets of the city, gathering the necessary ingredients and honing my skills in the art of Middle Eastern cuisine. I practiced tirelessly, experimenting with different combinations of spices and herbs until I finally perfected my own version of Shouroba De-jaj.

The first time I made the soup for my family, their eyes lit up with delight as they savored each spoonful. The rich flavors and comforting warmth of the broth brought back memories of our travels and the bonds we had forged along the way. It became a staple in our household, a dish that we would share with friends and loved ones on special occasions and quiet evenings alike.

As I grew older, the recipe for Shouroba De-jaj became more than just a dish to enjoy. It became a symbol of the connections I had made with people from different cultures and backgrounds, a reminder of the power of food to bring us together in joy and shared experiences.

Now, as I pass down this recipe to my grandchildren, I hope that they will carry on the tradition of making Shouroba De-jaj with love and care. May they find joy in the simple act of cooking and sharing a meal, just as I have done for so many years.

And so, the memory of finding this recipe for the first time brings a smile to my face, a reminder of the journey that led me to discover the magic of Shouroba De-jaj and the joy of sharing it with those I love.