Middle_Eastern
Middle Eastern - Soups and Broths
Mansaf 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
- • 400g lamb shoulder, cubed
- • 1 onion, quartered
- • 500g plain yogurt
- • 1 egg
- • 3 tbsp short-grain rice
- • 1 tsp ground turmeric
- • 1 tsp ground cinnamon
- • 1 litre water
- • 2 tbsp toasted pine nuts
Preparation Steps
1
Phase 1
Simmer the lamb with the onion, turmeric, and water for 45 minutes, skimming often, until tender; strain and reserve the broth.
2
Phase 2
Whisk the yogurt with the egg, then gradually whisk in 500ml of the warm broth.
3
Phase 3
Pour the yogurt mixture into the pot and stir constantly over low heat until it just begins to simmer.
4
Phase 4
Add the rice and simmer gently 15 minutes, stirring often, until the rice is tender.
5
Phase 5
Return the lamb to the soup, season with salt and cinnamon, and serve topped with pine nuts.