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Recipe: Ramadan shorba

 Today we make chorba (shorba) [Courtesy, Chef Ali Mandhry]

Today we make chorba (shorba), a class of soups found in cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. 


1 cup cracked wheat

1kg mutton

4-5 cups water 

1 onion, sliced

2 tomatoes, diced

For the whole pilau mix;

1 teaspoon jeera (whole cumin)

2-3 cinnamon sticks

1/2 teaspoon black peppercorns

1/2 teaspoon whole cardamom

4 garlic cloves

Salt to taste

1 tablespoon vegetable oil

2 tablespoons ghee

1/2 cup white vinegar

1 teaspoon black pepper powder


In a pressure cooker add the washed wheat and water.

Add the mutton and salt and boil for about 30 minutes, or until the mutton is soft.

In a mortar and pastel add the garlic cloves, salt and pilau mix (jeera, cinnamon, black pepper and cardamom) and pound until all ingredients are crushed.

In a pan add the ghee and oil and sauté the onions.

Add the garlic and pilau mixture and mix well.

Now add the tomatoes and cook until they soften.

Add black pepper then pour the sautéed mixture into the cooked wheat and mutton mixture.

Mix well and simmer on low heat.

Add water to your preference.

Add vinegar and season with salt.



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