Arabic Oats and Meat Shurabah/Shorba. Arabic oats and meat shurba Ingredients: Any Oil Onion Chicken/Mutton (very little) salt & pepper Oats Hello FRIENDS, Observe, enjoy & learn new things with. Oat shorba is a ramadan staple in Arab countries and is served at iftar along with other delicacies. This oat shorba recipe can also be made using minced meat, minced chicken or even meat.

How to Make Shurba l arabic shorba soup l arabic chicken shorba recipe/شوربة سعوديه. Healthy and tasty corn soup Arabic hareesa recipe/harees/alsa/aleesa easy recipe.ramadan recipes.with English subtitles. (Shurbo) Oats and meat soup شوربة. The secret of this recipe is in cooking the soup long enough for the meat to become very tender and for the oats to become somewhat disintegrated and smooth that just melts in your mouth. You can cook Arabic Oats and Meat Shurabah/Shorba using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Arabic Oats and Meat Shurabah/Shorba

You need 2 of onions.
You need 1 cup of oats.
Prepare 2-3 of minced garlic cloves.
Prepare 1 cup of tomato paste fresh or canned.
It's 400 gm of meat.
It's 1 tbsp of powdered pepper.
Prepare 1 tbsp of salt.
You need 2 of maggi seasoning cubes.
It's 2 tbsp of butter / vegetable oil/ olive oil.
It's 4 of Cinnamon sticks.
It's 12 of Peppercorns about.
It's 1/4 cup of chopped coriander leaves.
Prepare 7-8 cups of water (or more accordingly).

A healthy arabic mutton shorba recipe. Moong Dal ka Shorba, lovely shorba made with the much loved yellow moong dal! CHICKEN AND OATS SHORBA Try this recipe"chicken and oats shorba" or chicken and oats soup. Arabic Shorba is one of the popular dishes served during iftar time or as a main dish.

Arabic Oats and Meat Shurabah/Shorba step by step

In a wide and deep cooking pot, heat butter or oil. Add cinnamon stick and peppercorns first. Next saute the onions and garlic for atleast 2 mins..
Add rest of the ingredients now including water. Cover it with a lid and let it simmer on low flame for atleast an hour until the meat becomes tender and the soup gets thicker. The more the amount of oats added,the thicker the soup will get. So add it according to your choice. If you do so, then increase the amount of water and the other ingredients too. See to it that it is simmered on a low heat. Oats render the thickness to it..
Keep stirring it at regular intervals to avoid it from burning or sticking to the bottom. For a change, you can also add any of your favourite veggies. Traditionally, it has nothing but meat and oats. But I do add some veggies always. (like those of green peas, sweet corn and carrots).
Adjust salt according to taste. Serve it piping hot garnished with freshly chopped coriander leaves..
This soup contains the richness of meat and the lightness of oats. It is nutritious too. The slow cooking renders it a much needed aroma and flavour. Although it can be pressure cooked, but then the taste would definitely differ. Slow cooking is the best for this recipe..

It is made with oats, which can also be replaced with barley. One of the best veg side gravy for biryani or biryani shorba that is served in restaurants. There is a non-vegetarian version of this shorba too which I will share sometime later. I got this recipe from a chef in India who had come. Shurabah is the Arabic word for soup and there are many different kinds of shurabah across the Arab world.