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?
Servings 4 people


  • 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


  • 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.



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