Shourba (Omani Barley and Chicken Ramadan Soup)
Local name: شوربة
In short: A thick, warming soup of chicken, barley, oats and vegetables seasoned with cumin, cardamom and curry spices, served at iftar. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Shourba is the soup many Omani families put on the table first at iftar, thick enough to be a meal. Chicken or lamb simmers with barley or oats, carrots and potato until the grains melt into a thick broth, and cumin, cardamom and a little curry powder give it warmth. A squeeze of lemon at the table brightens it. Dates and water break the fast, and shourba follows.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic, ginger, spices and tomato paste and stir for 1 minute.
- Add the chicken, water and salt. Bring to a boil, skim off the foam, then cover and simmer for 30 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken, shred the meat and discard the bones. Return the broth to a simmer.
- Add the barley and simmer for 25 minutes. Add the carrots and potato and simmer for 15 minutes more.
- Stir in the oats and cook for 10 minutes, stirring often, until the soup is thick and the barley is tender.
- Return the shredded chicken to the pot and simmer for 5 minutes. Thin the soup with hot water if it is too thick, and adjust the salt.
- Ladle into bowls, scatter with cilantro and serve with lemon wedges.
Tips
- The soup thickens as it stands. Keep a kettle of hot water nearby and stir in a splash each time you reheat it.
- Use lamb instead of chicken for a richer broth. Simmer 700 g (1.5 lb) bone-in lamb shoulder for 1 hour 15 minutes before adding the grains.
Questions and answers
Can I make shourba ahead of time?
Yes. It keeps for 4 days in the fridge and tastes better on day two. Reheat it gently with extra water, since the grains keep absorbing liquid.
Can I freeze shourba?
Yes, for up to 3 months. Potatoes soften a little after freezing, but the flavor holds up well.
Can I use only barley or only oats?
Yes. Use 150 g (3/4 cup) barley alone and simmer for 40 minutes before the vegetables go in, or use 80 g (1 cup) oats alone and add them with the carrots.
How long does it take to make Shourba (Omani Barley and Chicken Ramadan Soup)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Shourba (Omani Barley and Chicken Ramadan Soup)?
About 360 kcal per serving, with 28 g of protein, 32 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
