Middle_Eastern
Middle Eastern - Soups and Broths
Jibne Mshallaleh 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
- • 500g plain yogurt
- • 1 tbsp cornflour
- • 1.2 litres chicken stock
- • 150g cooked chickpeas
- • 2 cloves garlic, minced
- • 1 tsp ground coriander
- • 1 tbsp dried mint
- • 2 tbsp olive oil
Preparation Steps
1
Phase 1
Whisk the yogurt and cornflour in a bowl until smooth.
2
Phase 2
Bring the stock to a gentle simmer in a pot.
3
Phase 3
Whisk a ladleful of hot stock into the yogurt, then pour the mixture back into the pot, stirring constantly.
4
Phase 4
Add the chickpeas and cook over low heat for 10 minutes, stirring and never letting it boil.
5
Phase 5
Fry the garlic, coriander, and mint in the olive oil for 1 minute, stir into the soup, season with salt, and serve hot.