Fahad Inc. Dishes

    Shouroba la-ham~ Meat Soup

    Serves 10

    During Ramadan, this meat soup is very popular, probably because so many local homes boil meat every day and it is a pity to waste the stock. Vegetables may be added to personal preferences which will give added nutrition and substance, turning it into a meal in itself. Though not a traditional dish, meat soup has appeared on the local menu for many years. It should be served with sliced limes.
    1 1/2 lbs (650gms) lamb neck
    3 onions
    4 garlic cloves
    1/2 cup oatmeal
    salt to taste
    1/2 teaspoon black pepper
    1 teaspoon turmeric
    2 teaspoons crushed dried mint
    3 whole dried loomi
    2 lamb stock cubes (optional)
    1/2 cup fresh mixed vegetables chopped finely

    Clean the neck of lamb and remove any fat. Chop onions and crush garlic. Place lamb in a large soup pot with all other ingredients plus 10 cups of water. Cook very slowly, stirring occcisionally, adding a little water if needed to stop it from thickening too much (if adding vegetables to the soup, increase the amount of water accordingly). Cook on a very low heat for 3 1/2 to 4 hours, then taste for salt and adjust if necessary. When done, add the juice of a lemon and serve immediately. The addition of stock cubes is a modern method which enhances the flavour.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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