Shurbah

Shurbah Recipe - Hearty Chicken Soup with Oatmeal and Spices from Oman

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 1 hour and 5 minutes | Servings: 4

Introduction

Shurbah is a traditional Middle Eastern soup that is hearty, flavorful, and perfect for a cold winter day. This soup is packed with vegetables, spices, and oatmeal, making it a nutritious and satisfying meal.

History

Shurbah has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Oman, where it was traditionally made with local ingredients such as cardamom, mixed spice, and fresh cilantro. Over time, the recipe has evolved to include a variety of vegetables and spices, making it a versatile and delicious dish.

Ingredients

2 tbsp of butter
1 cup of chopped onion
0.75 cup of chopped carrot
0.75 cup of chopped potato
0.75 cup of chopped cabbage
0.5 cup of regular oatmeal
2 tbsp of tomato paste
0.5 tsp of ground cardamom
0.5 tsp of Omani mixed spice
1 tbsp of thyme leaves (or oregano leaves)
1.5 maggi bouillon cubes (chicken, beef or vegetable flavor)
2 tbsp of chopped fresh coriander or cilantro (optional)
0.5 of a green bell pepper (optional)
lemon (optional)

How to prepare

In a saucepan, sauté the onions in the butter until they become translucent.
Add the chopped carrots, potatoes, cabbage, and about 3 cups of water.
Bring to a boil and cook until the vegetables are tender, approximately 45 minutes.
Remove from the heat and allow it to cool.
(You can add a little ice or very cold water to expedite the cooling process.)
When it has cooled enough to not damage the blender (or food processor), puree the mixture in the blender.
Return the pureed vegetables and their liquid to the saucepan.
In a separate bowl, stir the oatmeal with 1 cup of water.
Add the oatmeal to the saucepan.
Include the remaining ingredients and about 2 cups of water, then bring the mixture to a boil.
Reduce the heat and let it simmer for approximately 20 minutes.
Add more salt and black pepper to taste.
If the soup is too thick for your liking, add more water while it is cooking.
Serve in bowls with lemon wedges on the side.

Variations

Add cooked chicken or lamb for a protein boost.
Use different vegetables such as zucchini, eggplant, or spinach.
Experiment with different spices such as cumin, turmeric, or coriander.

Cooking Tips & Tricks

Be sure to sauté the onions in butter until they are translucent to bring out their sweetness.

- Pureeing the vegetables in a blender or food processor will give the soup a smooth and creamy texture.

- Adding oatmeal to the soup not only thickens it but also adds a nutty flavor and extra fiber.

- Adjust the spices and seasonings to suit your taste preferences.

Serving Suggestions

Serve Shurbah with a side of warm pita bread or a fresh salad for a complete meal.

Cooking Techniques

Sautéing

- Boiling

- Pureeing

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Substitute quinoa or rice for oatmeal.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

Shurbah 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

Garnish Shurbah with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for a beautiful presentation.

Pairing Recommendations

Serve Shurbah with a side of hummus, tabbouleh, or falafel for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store leftover Shurbah in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Shurbah contains approximately 180 calories.

Carbohydrates

Each serving of Shurbah contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shurbah contains approximately 6 grams of fats.

Proteins

Each serving of Shurbah contains approximately 4 grams of proteins.

Vitamins and minerals

Shurbah is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Alergens

Shurbah may contain dairy (butter) and gluten (oatmeal). Please check for allergens before consuming.

Summary

Shurbah is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shurbah is a delicious and nutritious Middle Eastern soup that is perfect for a cozy night in. Packed with vegetables, spices, and oatmeal, this soup is sure to warm you up from the inside out. Enjoy a bowl of Shurbah with your favorite side dishes for a satisfying and flavorful meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was rummaging through an old recipe box that my mother had passed down to me. The box was filled with yellowed index cards, each one filled with handwritten recipes that had been collected over generations. As I flipped through the cards, my eyes landed on one that simply read "Shurbah."

I had never heard of Shurbah before, but something about the name intrigued me. I remembered my mother mentioning it once, saying that it was a traditional Middle Eastern soup that her own grandmother used to make. I decided then and there that I had to give it a try.

I set to work gathering the ingredients listed on the card - lamb, onions, tomatoes, chickpeas, and a medley of spices that made my mouth water just thinking about them. I could almost smell the fragrant aroma of the simmering soup as I chopped and diced, letting my intuition guide me through the process.

As the Shurbah bubbled away on the stove, I couldn't help but think back to all the times I had watched my own grandmother cook. She was a master in the kitchen, effortlessly whipping up dishes from all corners of the globe. I remembered the way she would hum softly to herself as she stirred pots and pans, her hands moving with a grace that only comes from years of practice.

My grandmother had always been my biggest inspiration when it came to cooking. She had taught me everything I knew, passing down her knowledge and love of food with each recipe she shared. I could still hear her voice in my head, guiding me through the steps of preparing the Shurbah.

"Patience is key, my dear," she would say. "Let the flavors meld together slowly, allowing each ingredient to shine in its own way."

And so I followed her advice, stirring and tasting, adjusting the seasonings until the soup was just right. I ladled it into bowls, the rich broth steaming and inviting, and took a tentative sip.

The first taste transported me back in time, to a place I had never been but somehow felt familiar. The warmth of the spices, the tender chunks of lamb, the tang of the tomatoes - it was a symphony of flavors that danced on my tongue.

I closed my eyes and savored each spoonful, feeling a sense of connection to my heritage and the strong women who came before me. I knew then that this recipe would become a staple in my own kitchen, a link to my past and a promise for the future.

As I sat at the table, surrounded by the comforting aroma of the Shurbah, I felt a sense of gratitude for all the lessons I had learned from my grandmother. She had taught me more than just how to cook - she had shown me the power of tradition, the importance of family, and the joy that comes from sharing a meal with loved ones.

And so, as I finished the last spoonful of soup, I knew that this recipe would not just be a dish to enjoy, but a story to pass down to future generations. A reminder of where we came from and the love that binds us together, one bowl of Shurbah at a time.