Shurbat Hareese

Shurbat Hareese Recipe - Hearty Omani Chicken Soup with Aromatic Spices

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Shurbat Hareese is a traditional Middle Eastern soup made with hareese (barley) and chicken, along with a variety of vegetables and aromatic spices. This hearty and nutritious soup is perfect for a comforting meal on a cold day.

History

Shurbat Hareese has been a popular dish in Middle Eastern cuisine for centuries. It is often served during special occasions and celebrations, as well as during the holy month of Ramadan. The combination of barley, chicken, and vegetables creates a flavorful and satisfying soup that is loved by many.

Ingredients

1 cup of hareese (or cracked wheat or barley)
0.5 chicken
2 onions, finely chopped
2 carrots, grated
2 tomatoes, chopped
2 zucchinis, grated (optional)
0.75 cup of cabbage, chopped (optional)
0.25 cup of fresh parsley, cilantro, or coriander, chopped (optional)
2 maggi bouillon cubes (chicken or vegetable flavor)
2 tsp of ground cardamom
2 tsp of ground cumin
1 tbsp of zatar flakes (or thyme or oregano flakes)
salt and black pepper to taste

How to prepare

Wash and skin the chicken.
Cut it in half.
In a large pan, boil the hareese and the chicken in plenty of water, until the hareese is beginning to get tender.
Remove the chicken from the pan.
Add all of the remaining ingredients.
Return to a boil.
Remove the chicken meat from its bones and chop it.
Add the chicken to the soup.
Cover and continue boiling until the hareese is well cooked and the vegetables are tender.
Add water as needed to achieve the desired thickness of the soup.
Season with salt and black pepper to taste.

Variations

Add additional vegetables such as potatoes or bell peppers for extra flavor and nutrition.
Use lamb or beef instead of chicken for a different protein option.
Garnish with a dollop of yogurt or a sprinkle of fresh herbs for added freshness.

Cooking Tips & Tricks

Be sure to wash and skin the chicken before adding it to the soup.

- Boil the hareese and chicken in plenty of water to ensure that the barley is cooked through.

- Remove the chicken from the pan and chop it before adding it back to the soup.

- Adjust the thickness of the soup by adding water as needed.

- Season with salt and black pepper to taste before serving.

Serving Suggestions

Serve Shurbat Hareese hot with a side of fresh bread or pita for a complete meal.

Cooking Techniques

Boil the hareese and chicken in a large pan before adding the vegetables and spices to ensure that the barley is cooked through and the flavors are well combined.

Ingredient Substitutions

Use quinoa or rice instead of barley for a gluten-free option.

- Substitute chicken broth for water for a richer flavor.

Make Ahead Tips

Shurbat Hareese can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Garnish with a drizzle of olive oil and a sprinkle of zatar flakes for a beautiful presentation.

Pairing Recommendations

Serve Shurbat Hareese with a side of tabbouleh salad or hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store leftover Shurbat Hareese in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Shurbat Hareese is rich in vitamins and minerals, including Vitamin A, Vitamin C, Vitamin K, and Iron.

Alergens

Contains: None

Summary

Shurbat Hareese is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Shurbat Hareese is a delicious and nutritious Middle Eastern soup made with barley, chicken, and vegetables. This hearty dish is perfect for a comforting meal that is sure to warm you up on a cold day. Enjoy this traditional recipe with your family and friends for a taste of Middle Eastern cuisine.

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 passed down many delicious recipes to me, but I was always eager to learn more.

One day, while walking through the village market, I came across an elderly woman selling herbs and spices. Something about her caught my eye, and I decided to strike up a conversation. As we talked, she mentioned a recipe for a traditional Lebanese soup called Shurbat Hareese. Intrigued, I asked her to teach me how to make it.

The woman agreed, and we spent the afternoon in her small kitchen, surrounded by the fragrant aroma of spices and simmering broth. She showed me how to prepare the ingredients, from the tender lamb to the fragrant herbs and spices. As we cooked together, she told me stories of her own grandmother, who had passed down the recipe to her.

I was captivated by the history and tradition behind the dish, and I knew that I had to learn more. Over the years, I sought out other women in the village who knew how to make Shurbat Hareese, each one adding their own unique twist to the recipe. I took notes, asked questions, and experimented in my own kitchen until I had perfected my own version of the dish.

To this day, whenever I make Shurbat Hareese, I think back to that first time learning the recipe from the elderly woman in the market. The soup is a comforting reminder of my roots and the strong women who came before me, passing down their knowledge and traditions.

The key to making a delicious Shurbat Hareese lies in the quality of the ingredients and the slow cooking process. The lamb should be tender and flavorful, the herbs fresh and aromatic, and the spices carefully balanced. It is a labor of love, requiring patience and attention to detail.

I start by browning the lamb in a large pot, allowing it to develop a rich, caramelized flavor. Then, I add in the onions, garlic, and a blend of warming spices such as cinnamon, cumin, and allspice. The fragrance fills my kitchen, transporting me back to that first day in the market with the elderly woman.

Next, I add in the lentils, bulgur, and water, allowing the soup to simmer and develop its rich, hearty flavor. As it cooks, I stir in a handful of fresh mint and parsley, adding a bright, herbaceous note to the dish. Finally, I ladle the steaming soup into bowls, garnishing each one with a squeeze of lemon juice and a sprinkle of sumac.

As I sit down to enjoy a bowl of Shurbat Hareese, I am filled with a sense of pride and gratitude. This recipe has been passed down through generations, each cook adding their own touch to create a dish that is both comforting and nourishing. I am grateful for the women who have shared their knowledge with me, and I am honored to carry on the tradition in my own kitchen.

The memory of finding this recipe for the first time will always hold a special place in my heart. It is a reminder of the power of food to connect us to our past, to tell stories, and to create lasting memories. And as I take another sip of the warm, fragrant soup, I am grateful for the gift of cooking and the joy it brings to my life.