Wonderful Iraqi Shorba Soup Gluten Free Recipes
WONDERFUL IRAQI SHORBA (SOUP) (GLUTEN FREE)
Definatly 5 stars. Perfect for Ramadan after iftar and prayers. I don't not measure the amounts of each ingredient so they are all approximate to be added to personal taste. This is a version of Iraqi Shorba originally found on http://www.geocities.com/umhajar/phood1.html in combination with Recipe #154729.
Provided by UmmBinat
Categories Potato
Time 1h10m
Yield 3 bowels, 3 serving(s)
Number Of Ingredients 16
Steps:
- Fry onions in olive oil over medium heat until they are transparent.
- Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
- Add garlic, sea salt, freshly ground black pepper, and ground cumin.
- Add the tomato, tomato paste, chicken stock & cilantro.
- Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
- Adjust salt to taste.
- Add broken up vermicelli noodles and cook until done (not mushy).
- Squeeze the lemon into the soup or on individual servings.
- Enjoy!
IRAQI SHORBEH- EASY LENTIL SOUP
this food is a staple in my house. you cant go wrong. its fast, incredibly easy, and healthy too. serve with toasted pita.
Provided by chef2six
Categories Lentil
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- 1. wash lentils.
- 2. fill pot with lentils and water, pepper and salt, onion.
- 3. bring to a rapid boil.
- 4. cover, reduce heat to simmer.
- 5. cook 20-25 min until thick and yellow.
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
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