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This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.



  1. Melt the ghee, put it in a pot.
  2. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat.
  3. Add 1¼ cup of lukewarm water, salt, chickpeas, cinnamon.
  4. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves.
  5. Add the rice and another ½ cup of water.
  6. Simmer another ½ hour.
  7. Serve.