Wonderful Iraqi Shorba Soup Gluten Free Food

WONDERFUL IRAQI SHORBA (SOUP) (GLUTEN FREE)

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!

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.

IRAQI SHORBEH- EASY LENTIL SOUP

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

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).

SHARBA LIBYA ( LIBYAN SOUP)

Steps:

• Saute the onion with meat in oil.
• Add parsley and saute until meat is brown.
• Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
• Add enough water to cover meat, simmer on medium heat until meat is cooked.
• Add more water if needed, and bring to a boil.
• Add orzo, simmer until cooked.
• Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.
• Variations:.
• More parsley can be added at the end when orzo is almost cooked to give fresher parsley flavor.
• Spices may be added to the meat while sauteing so it will absorb the salt and spices. Then add tomato and simmer longer for the tomato to be cooked in the oil.
• Sustitute chicken or beef for lamb.
• Add uncooked soaked chick peas with the meat.
• Add cilantro with the parsley.

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.