When I did the Manti recipe earlier in the month I learnt that Armenians enjoy it baked or as a soup. So I figured the same concept can be adapted to Shishbarak! Man was I right, it was quite tasty. (Recipe posted earlier today). I then learned that some people make Shishbarak soup but with chickpeas.
Shishbarak Soup
This was inspired by the fact that you can have a dumpling soup and even a Manti soup. So why not give my meal a twist by adding Arabic shishbarak?
Ingredients
- 50 grams butter
- 3 -4 garlic cloves crushed
- 400 grams Strained Tomatoes I use Pomi
- 5 cups chicken stock
- 1/4 cup lemon juice or less if you prefer it less sour
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Salt
- 1 Tablespoon Smoked or Regular Paprika
- 60 - 70 PCs Shishbarak
Instructions
- In a stock pot, add the butter, followed by the garlic and sauté until fragrant.
- Add strained tomatoes and mix well.
- Add chicken stock.
- Add lemon. This soup has a nice bitter twist to it, if you prefer you can add the lemon juice gradually to see how much you prefer.
- Season with salt/pepper/and paprika. Adjust if needed.
- Once the mixture comes to boil. Add the shisbarak
- Allow it to boil for 2 minutes until the dough is cooked and serve. Don't over boil because you don't want them to fall apart and placing them in broth will keep them soft.
Video
Notes
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