SHOURBA

SHOURBA

This dish may be called a porridge or even broth. It is a very delicious and refreshing dish and specifically enjoyed much in the Holy month of Ramadhan. This broth is prepared in several different ways. Many add oats to thicken the soup but I have used crushed wheat or bulgur as I find it turns out much more tastier than the oats version. Here is what you shall need:

INGREDIENTS

• 1/2 Cup of Crushed Wheat/bulgur/dalia/ngano
• 1/2 Kg Mutton/Beef/Chicken (I used Mutton)
• 2 Onions 
• 2 Medium Sized Tomatoes
• 1 Teaspoon Garlic Paste
• 1 Teaspoon Black Pepper (Ground)
• 1/2 Teaspoon Garam Masala
• 1/2 Cup Oil or Ghee
• Salt to Taste

DIRECTIONS

1) Clean, wash and soak the crushed wheat in cold water. Soak for a minimum of 2 hours but an overnight soaking is best. 

2) Place the meat in a pot and add plenty of water. Place on heat. Add a teaspoon of salt and let it come to the boil before you cover the pot and lower the heat to simmer. The meat has to braise until it is very tender. For a richer tasting stock, I added half a small onion, a couple of garlic cloves and a small piece of ginger along with a stick of cinnamon and a few crushed cardamom pods to the meat before I set it to boil. This is completely optional. You can just go ahead and boil the meat with salt only if you prefer.  Once the meat is done, remove the meat from the stock and set aside. Strain the stock and discard any whole spices if you have used them. 

3) In another pan or pot, pour in the oil or ghee and place on heat. Add the sliced onions and stir fry until translucent. Do not brown. Add the tomatoes, black pepper, garlic and ginger paste and garam masala. Stir and continue cooking for a couple of minutes. Pour in the stock that you set aside earlier. Tip in the soaked and drained Bulgur or Crushed Wheat. Add some more water if you feel the stock is not enough. 

4)  As soon as it comes to the boil, reduce heat and cover the pan. This has to cook long enough until the cracked wheat is cooked and the shourba is now all mushy and thick. Alternatively you can use a pressure cooker and cook for 15 minutes but on reduced heat. 

5) Add the meat that you set aside earlier. You can either add it as it is with bone or remove from bone or remove from bone and shred it. Taste for salt and adjust. This shourba does not have any fixed ratio of water to meat. You can have it as thick or as thin as you want.

6) Garnish with cilantro and served with Lime or lemon wedges. A squeeze of lime adds to the taste and is a requirement. If you want to spice things up....drop some chopped green chillies atop. Enjoy!!!