Wonderful Iraqi Shorba (Soup) (Gluten Free) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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. Ingredients:
1 medium cooking onion |
1/4 cup olive oil |
1 whole dried lime, pierced once with a skewer (loomi, not optional! it gives it's distinctive taste to this soup) |
2 tablespoons tomato paste |
3 garlic cloves, crushed |
1 medium tomato, chopped |
sea salt |
fresh ground black pepper |
1/2 teaspoon ground cumin |
1/4 cup fresh cilantro, chopped |
1 large carrot, diced |
1 medium yellow potato, diced |
3 1/2 cups chicken stock (i use my own homemade) |
1/4 cup red lentil |
1/4 cup rice vermicelli, broken up |
1 lemon, a fresh squeeze for each serving (optional but delicious) |
Directions:
1. Fry onions in olive oil over medium heat until they are transparent.
2. Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
3. Add garlic, sea salt, freshly ground black pepper, and ground cumin.
4. Add the tomato, tomato paste, chicken stock & cilantro.
5. Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
6. Adjust salt to taste.
7. Add broken up vermicelli noodles and cook until done (not mushy).
8. Squeeze the lemon into the soup or on individual servings.
9. Enjoy!
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