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Shorba Recipe

Ingredients:

• 1 medium onion, chopped into cubes
• 2 tomatoes, chopped into cubes
• 500g meat (lamb or beef)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin powder
• 4 cups chicken or beef stock
• 1/4 cup barley (pre-cooked until soft)

For Spice Sachet (optional but adds great flavor):

• 1 tsp whole cumin seeds
• 1 tsp whole black peppercorns
• 1 stick cinnamon
• 3 cardamom pods
• 3 cloves

Method:

1. Prepare the Base:
   In a large pot, braise the cubed onion in a little oil until soft. Add the chopped tomatoes and continue cooking for a few minutes until the tomatoes break down and soften.
2. Add the Meat and Spices:
   Add the meat to the pot and season with salt, pepper, and cumin powder. Stir to combine and brown the meat on all sides.
3. Create the Spice Sachet:
   Take a small piece of muslin cloth and tie up the whole cumin seeds, black peppercorns, cinnamon, cardamom, and cloves into a small sachet. Add this to the pot to infuse the soup with warm, aromatic flavors.
4. Add Stock and Cook:
   Pour the chicken or beef stock into the pot and let the mixture come to a simmer. Cover and cook on low heat for about 45 minutes or until the meat is tender.
5. Add the Barley:
   Once the meat is cooked through, stir in the cooked barley. Add additional water or stock if necessary to achieve the desired soup consistency. Continue simmering for another 10 minutes to let the flavors meld.
6. Remove Spice Sachet:
   Discard the spice sachet from the pot before serving.
7. Finish and Serve:
   Serve the Shorba hot with Arabic bread for dipping.

FAQs:

• Can I use chicken instead of lamb or beef?
  Yes, you can substitute chicken for a lighter version. The cooking time will be shorter since chicken cooks faster.
• What if I don’t have barley?
  You can substitute barley with lentils or small pasta like orzo or vermicelli. Adjust cooking times accordingly.
• Is the spice sachet necessary?
  The spice sachet adds extra flavor but is optional. If you don’t have all the whole spices, just use ground spices in the soup.

Serving Suggestions:

• With Arabic Bread: Serve with warm Arabic bread to dip into the soup.
• Fresh Salad: A light cucumber and tomato salad can accompany the Shorba to balance the warm, hearty flavors.
• Dates and Yogurt: Traditional Arabian meals often pair dates and yogurt with soups for a sweet and creamy contrast.

Notes:

• Cooking Time for Different Meats: If using lamb, it might take slightly longer to cook than beef or chicken. Make sure to check the tenderness of the meat before serving.
• Spice Sachet Tip: If you don’t have muslin cloth, you can tie the spices in a tea bag or strain them out using a fine sieve after cooking.

Make-Ahead & Freezing Options:

• Make-Ahead: Shorba can be made a day ahead. The flavors develop overnight, making it even more delicious.
• Freezing: The soup can be frozen for up to a month. Defrost in the refrigerator overnight and reheat on the stove.