RCI-SP.003.0596.001
Shurbat Hareese
Shurbat Hareese from the Recidemia collection
Prep20 min
Cook75 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- of hareese (or cracked wheat or barley)1 cup
- ½ unit
- onions2 unitfinely chopped
- carrots2 unitgrated
- tomatoes2 unitchopped
- zucchinis2 unitgrated (optional)
- of cabbage¾ cupchopped (optional)
- of fresh parsley¼ cupcilantro, or coriander, chopped (optional)
- Maggi bouillon cubes (chicken or vegetable flavor)2 unit
- 2 teaspoons
- 2 teaspoons
- of zatar flakes (or thyme or oregano flakes)1 tablespoon
- 1 unit
Method
1
Rinse the hareese (cracked wheat or barley) under cold water until the water runs clear, then set aside to drain.
2
Place the chicken in a large pot and cover with water, bringing to a boil. Skim off any impurities from the surface, then reduce heat and simmer gently.
25 minutes
3
Remove the cooked chicken from the broth, allow it to cool slightly, then shred the meat into bite-sized pieces, discarding bones and skin. Reserve the broth in the pot.
4
Heat the broth to a gentle boil and add the drained hareese, rinsed onions, grated carrots, and chopped tomatoes. Stir well to combine.
5
Crumble the Maggi bouillon cubes into the pot and add the ground cardamom, ground cumin, and zatar flakes. Stir thoroughly to distribute the spices evenly.
6
Add the shredded chicken back into the pot along with grated zucchini and chopped cabbage if using. Stir to incorporate all ingredients.
7
Reduce heat to low and simmer uncovered, stirring occasionally to prevent sticking, until the hareese becomes very soft and the soup thickens to a porridge-like consistency.
40 minutes
8
Stir in the fresh parsley or cilantro if using. Season with salt and black pepper to taste.
9
Transfer to serving bowls and serve hot. The Shurbat Hareese should have a thick, creamy consistency.