TRADITIONAL SHORBA
This is the basic Egyptian soup. A traditional Egyptian meal consists of lamb, beef, or chicken, soup, rice, and a vegetable. This is the base soup for almost every Egyptian recipe. A Ramadan winner.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
- Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 325.4 calories, Carbohydrate 11.3 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 2.3 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 321.9 mg, Sugar 4.6 g
SHORBA SOUP
Soup is traditionaly the first course in an Algerian meal. It's specially good with some lemon juice.
Provided by Sageca
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
- Cover and saute over low heat for 20 minutes.
- Add the rest of the water, bring to a boil and simmer for 45 minutes.
- Add pasta and chickpeas (if using canned). Cook for 10 minutes.
- Add parsley and mint.
- Serve with lemon slices.
Nutrition Facts : Calories 362, Fat 19.9, SaturatedFat 5.3, Cholesterol 85, Sodium 950.6, Carbohydrate 20.4, Fiber 2.8, Sugar 3, Protein 24.6
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.
Provided by chef FIFI
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain lentils.
- In a large pot, combine all ingredients.
- Bring to a boil, then let simmer on medium/low for about 35 minutes.
- Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
- Serve in with lemon wedges, on side.
- Enjoy!
Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2
INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)
This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
- Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g
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