Traditional Shorba

This is the basic Egyptian soup. A traditional Egyptian meal consists of lamb, beef, or chicken, soup, rice, and a vegetable. This is the base soup for almost every Egyptian recipe. A Ramadan winner.

Step: 1

Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.

Step: 2

Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Per Serving: 325 calories; protein 27.6g; carbohydrates 11.3g; fat 18.5g; cholesterol 76.8mg; sodium 321.9mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.