Ramadan Cooking: Shuraba (Meat and Oat Soup)
31 May 2018

Ramadan Cooking: Shuraba (Meat and Oat Soup)

31 May 2018

Mummy has been losing weight of late, and I’ve been trying out various soup recipes for her to have some variety in her diet.  I wanted to keep things interesting enough for her to want to eat, while at the same time provide her with all the necessary nutrition to stay healthy.

Since it’s fasting month and she might get even skinnier, I tried out this wonderful oat soup recipe by the Queen of Sheba.  It’s a soup which is pretty much a meal on its own, with healthy oats and protein from the meat.  At the same time it is really easy to eat, making it the perfect dish for sahur.  It is a bit heavy to have as a starter before a main course, so my family and I would dish out only very very small bowls during buka puasa.  

Try it out!

Shuraba (Meat and Oat Soup)


  • 500 grams boneless chicken thigh meat OR beef, cut into chunks
  • 10 cups (about 2.5 litres) water
  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups instant oats
  • Chicken OR beef stock cubes, enough for 1 litre stock
  • Salt
  • 1 teaspoon Saudi spice mix OR hawa’ij spice mix
  • 1/2 cup full cream milk


In a pot over medium heat, heat the oil.

Add the onions and cook, stirring, 5 minutes.

Add the meat and cook, stirring, until browned a little, 2 to 3 minutes.

Add 6 cups water.

Bring to a boil over medium heat and simmer uncovered, stirring occasionally, about an hour.  Remove any foam that forms on top.

Add the oats, spices, and stock cubes.

Add the remaining 4 cups water.

Bring to a boil and cook, stirring frequently to prevent sticking, until a smooth consistency is achieved, about 10 minutes.

Stir in the milk.

Ladle into small bowls and serve hot.

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