Shorba Food

SHORBA RECIPE

Steps:

• In a grinder or blender, take the following ingredients - 1 cup roughly chopped tomatoes, 1/3 cup chopped onion, 1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccated coconut and 1 tbsp chopped mint or chopped coriander or half-half of both.
• Grind without adding any water to a smooth paste. If unable to grind to a smooth paste, then add 1 to 1.5 tbsp water.
• Heat 2 tbsp oil in a pan. Add the whole spices - 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper.
• If you want you can even skip the black cardamom. Though adding black cardamom does give its flavor to the curry.
• Saute till the spices become aromatic.
• Now add the ground tomato-onion paste. Be careful as the mixture splutters. Stir very well.
• Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder (reduce to 1/4 tsp for a less spiced gravy), 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
• Stir the spice powders with the rest of the masala paste.
• Stir and saute the masala till you see oil releasing from the sides of the paste. The mixture will also gather together and leave the sides of the pan.
• Then add 1 to 1.25 cups vegetable stock. Its preferable to add veg stock. If you do not have veg stock, then add water. If making for veg biryani, you can also parboil/boil the veggies that will be added to the biryani and then add this vegetable stock to the gravy.
• Stir very well and season with salt.
• Again stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil on top.
• Garnish with chopped coriander or mint leaves. Serve shorba with vegetable biryani or vegetable pulao.

SHORBA SOUP

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.

SHORBA LIBYA

Steps:

• Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
• Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
• Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.

ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)

Steps:

• Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
• Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
• Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
• If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
• If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
• Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
• Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
• Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
• Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
• Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.