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Shorba (Meat and Oat Soup)

A hearty Middle Eastern oat soup, with generous amounts of meat and flavored with Middle Eastern spices.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Snack, Soup
Cuisine Middle Eastern
Servings 10

Ingredients
  

  • 1 tablespoon olive oil
  • ½ onion chopped
  • 500 grams boneless chicken thigh meat OR beef cut into chunks
  • 10 cups water
  • 1 ½ cups instant oats
  • 1 teaspoon Saudi spice mix OR hawa'ij spice mix see note
  • 1 Chicken OR beef stock cubes enough for 1 litre stock
  • ½ teaspoon salt to taste
  • 200 ml full cream milk optional

Instructions
 

  • 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. Reduce heat to medium low and simmer uncovered, stirring occasionally, about an hour.  If using boneless chicken, 20 to 30 minutes should be sufficient. 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. Season with salt to taste.
  • Ladle into small bowls and serve hot.

Notes