Lara Abdulhadi
Shishbarak Soup

Shishbarak Soup

Delicious and tangy that you can make if you don't have enough Shishbarak to make a meal, or even to enjoy this one of a kind soup.

Serves4

Ingredients

  • 50 gramsbutter
  • 3 -4garlic cloves (crushed)
  • 400 gramsStrained Tomatoes (I use Pomi)
  • 5 cupschicken stock
  • 1/4 cuplemon juice (or less if you prefer it less sour)
  • 1/2 TeaspoonBlack Pepper
  • 1 TeaspoonSalt
  • 1 TablespoonSmoked or Regular Paprika
  • 60 - 70PCs Shishbarak

Method

  1. In a stock pot, add the butter, followed by the garlic and sauté until fragrant.
  2. Add strained tomatoes and mix well.
  3. Add chicken stock.
  4. 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.
  5. Season with salt/pepper/and paprika. Adjust if needed.
  6. Once the mixture comes to boil. Add the shisbarak
  7. 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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