How to cook super yummy lahm (goat) oat arabic shorba
Recipes in this Video
Arabic Shorba, a traditional soup, has roots across the Middle East, often enjoyed during Ramadan to break the fast. It's a comforting dish that showcases the region's spices and seasonal vegetables, symbolizing hospitality and community. Today, variations abound, with each household adding their twist, making it a beloved staple in many cultures.
Ingredients
- ●chicken
- ●onions
- ●carrots
- ●celery
- ●garlic
- ●tomatoes
- ●cumin
- ●coriander
- ●cinnamon
- ●bay leaves
- ●salt
- ●pepper
- ●lemon juice
- ●fresh herbs
- ●olive oil
- ●chickpeas
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced carrots and celery, cooking for another 3-4 minutes.
- 5Incorporate chopped tomatoes and cook until softened, about 5 minutes.
- 6Add chicken pieces and stir to coat with the vegetable mixture.
- 7Pour in water or broth, then add cumin, coriander, cinnamon, bay leaves, salt, and pepper.
- 8Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is tender.
- 9Remove chicken, shred it, and return it to the pot.
- 10Add chickpeas and lemon juice, simmer for an additional 10 minutes.
- 11Adjust seasoning to taste, adding more salt or pepper if needed.
- 12Serve hot, garnished with fresh herbs.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: vegetable broth
Turkey is leaner, while vegetable broth is budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more accessible and last longer.
chickpeas
Healthier: lentils
Cheaper: white beans
Lentils are high in protein and cook faster.
Techniques
Equipment
Also Known As
Arabic Lentil Soup, or Shorbat Adas, has roots in the Levant region, particularly Syria. Traditionally enjoyed during colder months, this hearty soup symbolizes comfort and nourishment, often served during Ramadan and family gatherings. Its simplicity and reliance on staple ingredients make it a beloved dish across the Middle East, with each region adding its unique twist. Today, it has gained popularity worldwide, appreciated for its health benefits and rich flavors.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●cumin
- ●coriander
- ●olive oil
- ●vegetable broth
- ●lemon juice
- ●salt
- ●black pepper
- ●parsley
- ●bay leaf
Instructions
- 1Rinse lentils under cold water and set aside.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in cumin and coriander; cook for 1-2 minutes until fragrant.
- 5Add lentils, vegetable broth, bay leaf, salt, and pepper; bring to a boil.
- 6Reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
- 7Remove bay leaf and blend the soup until smooth using an immersion blender or in batches.
- 8Stir in lemon juice and adjust seasoning to taste.
- 9Serve hot, garnished with chopped parsley.
Ingredient Alternatives
lentils
Healthier: green lentils
Cheaper: split peas
Green lentils add more nutrients, while split peas are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers a similar flavor with a higher smoke point.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth enhances flavor without additives.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice provides a similar acidity, while vinegar is often more affordable.
Techniques
Equipment
Also Known As
Arabic Chicken Shorba, a traditional soup, is a staple in many Middle Eastern homes, especially during colder months or Ramadan. It embodies the warmth and hospitality of Arab culture, often served to guests and family alike. This comforting dish has numerous regional variations, with spices and ingredients adapted to local tastes, making it a beloved favorite across the globe.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●carrots
- ●celery
- ●tomatoes
- ●cumin
- ●coriander
- ●turmeric
- ●cinnamon
- ●bay leaves
- ●chicken broth
- ●lemon juice
- ●fresh parsley
- ●salt
- ●black pepper
Instructions
- 1Heat oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced carrots and celery; sauté for another 3-4 minutes.
- 5Incorporate diced tomatoes and cook for 2-3 minutes until softened.
- 6Add chicken pieces and brown on all sides, about 5-7 minutes.
- 7Sprinkle in cumin, coriander, turmeric, cinnamon, salt, and black pepper; stir well.
- 8Pour in chicken broth and bring to a boil.
- 9Reduce heat to low, add bay leaves, and simmer for 30-40 minutes until chicken is tender.
- 10Remove chicken, shred it, and return to the pot.
- 11Stir in lemon juice and adjust seasoning if necessary.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more affordable.
chicken broth
Healthier: vegetable broth
Cheaper: water + seasoning
Vegetable broth is lower in calories, and water with seasoning is cost-effective.
fresh parsley
Healthier: fresh cilantro
Cheaper: dried parsley
Cilantro offers a different flavor profile, and dried parsley is less expensive.
cinnamon
Healthier: nutmeg
Cheaper: allspice
Nutmeg can provide a similar warmth, while allspice is often cheaper.
Techniques
Equipment
Also Known As
Arabic coffee, known as Gahwa, has its roots in the Arabian Peninsula and is traditionally served to guests as a symbol of hospitality. The preparation and serving of Arabic coffee often involve rituals and is an integral part of social gatherings. Today, it is enjoyed not only in Saudi Arabia but also across the Middle East and beyond, often infused with spices like cardamom and saffron, reflecting local tastes and traditions.
Ingredients
- ●coffee beans
- ●water
- ●cardamom
- ●sugar
- ●saffron
- ●rose water
- ●cloves
- ●ginger
Instructions
- 1Roast coffee beans lightly in a pan until fragrant, about 5-7 minutes.
- 2Grind roasted coffee beans to a fine powder using a mortar and pestle or grinder.
- 3Boil water in a pot over medium heat until it reaches a gentle simmer.
- 4Add the ground coffee to the simmering water and stir to combine.
- 5Add cardamom and any additional spices like cloves or ginger to the pot.
- 6Simmer the mixture for 10-15 minutes, allowing flavors to meld.
- 7Remove from heat and let the coffee settle for a few minutes.
- 8Pour the coffee through a fine strainer into a traditional dallah or serving pot.
- 9Sweeten with sugar or honey to taste, if desired.
- 10Serve in small cups, often accompanied by dates or nuts.
Ingredient Alternatives
coffee beans
Healthier: decaffeinated coffee beans
Cheaper: instant coffee
Decaffeinated beans offer a caffeine-free option, while instant coffee is more accessible.
saffron
Cheaper: turmeric
Turmeric can mimic color and flavor at a lower cost.
rose water
Cheaper: vanilla extract
Vanilla extract provides a similar aromatic quality.
sugar
Healthier: honey
Cheaper: agave syrup
Honey is a natural sweetener that can enhance flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 kg mutton, cut into pieces
- ●2 large onions, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 large tomatoes, chopped
- ●1/4 cup vegetable oil
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp black pepper
- ●1/2 tsp cinnamon powder
- ●4 cups water
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●Lemon wedges for serving
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions and sauté until they are golden brown.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the mutton pieces to the pot and brown them on all sides.
- 6Mix in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, black pepper, and cinnamon powder.
- 7Cook for about 5-7 minutes until the tomatoes soften and the spices are well combined.
- 8Pour in the water and add salt to taste. Bring the mixture to a boil.
- 9Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender.
- 10Once cooked, adjust seasoning if necessary and remove from heat.
- 11Garnish with fresh coriander leaves and serve hot with lemon wedges.
Equipment
Originating from the Levant region, Arayes are grilled pita pockets filled with spiced ground meat, often enjoyed as a street food or appetizer. Traditionally served during gatherings, they embody the flavors of Middle Eastern cuisine. Today, variations exist across the region, with different meats and spices reflecting local tastes.
Ingredients
- ●pita bread
- ●ground lamb
- ●onion
- ●garlic
- ●parsley
- ●cumin
- ●coriander
- ●allspice
- ●salt
- ●black pepper
- ●olive oil
- ●lemon juice
- ●tomato
- ●cucumber
- ●yogurt
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a bowl, combine ground lamb, finely chopped onion, minced garlic, chopped parsley, cumin, coriander, allspice, salt, and black pepper.
- 3Mix the ingredients thoroughly until well combined.
- 4Cut the pita bread in half to create pockets.
- 5Stuff each pita half with the lamb mixture, pressing gently to seal.
- 6Brush the outside of the stuffed pita with olive oil.
- 7Place the stuffed pitas on the grill, cooking for 4-5 minutes on each side until golden brown and the lamb is cooked through.
- 8Remove from the grill and let rest for a few minutes.
- 9Slice the arayes into halves or quarters.
- 10Serve with a side of diced tomato, cucumber, and a dollop of yogurt.
- 11Drizzle with lemon juice before serving.
Ingredients
- ●2 lbs goat meat, cut into chunks
- ●2 tablespoons olive oil
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●2 large tomatoes, chopped
- ●2 carrots, sliced
- ●2 potatoes, diced
- ●1 bell pepper, chopped
- ●4 cups water or goat broth
- ●2 teaspoons ground cumin
- ●1 teaspoon ground coriander
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon turmeric
- ●1/2 teaspoon black pepper
- ●1 teaspoon salt
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 lemon, juiced
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onions and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add goat meat to the pot and brown on all sides, about 10 minutes.
- 5Mix in chopped tomatoes, carrots, potatoes, and bell pepper.
- 6Pour in water or goat broth, ensuring the meat and vegetables are covered.
- 7Add cumin, coriander, cinnamon, turmeric, black pepper, and salt. Stir well to combine.
- 8Bring the stew to a boil, then reduce heat to low and cover.
- 9Simmer for 1.5 to 2 hours, or until the goat meat is tender.
- 10Stir in lemon juice, parsley, and cilantro just before serving.
- 11Serve hot with rice or bread.
Equipment
Ingredients
- ●2 cups basmati rice
- ●4 cups water
- ●1/4 cup olive oil
- ●1 onion, finely chopped
- ●2 garlic cloves, minced
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp cinnamon
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup raisins (optional)
- ●1/4 cup slivered almonds (optional)
- ●Fresh parsley for garnish
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the cumin, coriander, cinnamon, salt, and black pepper. Cook for another minute to toast the spices.
- 5Add the rinsed rice to the pot and stir to coat the rice with the oil and spices.
- 6Pour in the water and bring to a boil. Once boiling, reduce the heat to low and cover the pot.
- 7Let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
- 8If using, stir in the raisins and slivered almonds during the last 5 minutes of cooking.
- 9Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
- 10Fluff the rice with a fork and garnish with fresh parsley before serving.
Equipment
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