Wonderful Iraqi Shorba Soup Gluten Free Recipes

Steps:

• Fry onions in olive oil over medium heat until they are transparent.
• Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
• Add garlic, sea salt, freshly ground black pepper, and ground cumin.
• Add the tomato, tomato paste, chicken stock & cilantro.
• Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
• Adjust salt to taste.
• Add broken up vermicelli noodles and cook until done (not mushy).
• Squeeze the lemon into the soup or on individual servings.
• Enjoy!

Steps:

• Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
• Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
• Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
• If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
• If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

Steps:

• 1. wash lentils.
• 2. fill pot with lentils and water, pepper and salt, onion.
• 3. bring to a rapid boil.
• 4. cover, reduce heat to simmer.
• 5. cook 20-25 min until thick and yellow.

Steps:

• 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.
• 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).

Steps:

• Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
• Cover and saute over low heat for 20 minutes.
• Add the rest of the water, bring to a boil and simmer for 45 minutes.
• Add pasta and chickpeas (if using canned). Cook for 10 minutes.
• Add parsley and mint.
• Serve with lemon slices.