Middle_Eastern
Middle Eastern - Soups and Broths
Hunkar Begendi Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 2 tbsp olive oil
- • 250g lamb shoulder, cut into small cubes
- • 1 onion, diced
- • 2 aubergines, roasted, peeled, and chopped
- • 2 tomatoes, grated
- • 1 tbsp tomato paste
- • 1.5 litres lamb stock
- • 1 tsp dried mint
Preparation Steps
1
Phase 1
Heat the olive oil in a pot over medium-high heat and brown the lamb on all sides.
2
Phase 2
Add the onion and cook for 5 minutes until translucent.
3
Phase 3
Stir in the tomato paste, tomatoes, and stock, bring to a boil, then simmer for 40 minutes until the lamb is tender.
4
Phase 4
Stir in the roasted aubergine and simmer for 10 minutes more.
5
Phase 5
Season with salt and pepper, scatter the dried mint over, and serve hot.