Dish

Shurabat al-farik

Navy bean soup

Shurabat al-farik is made with lamb, onions, carrots, celery, tomatoes, and chickpeas. The soup is flavored with a blend of Middle Eastern spices, including cumin, coriander, and turmeric. The lamb is cooked until it is tender and falls off the bone, and the vegetables are soft and flavorful. Shurabat al-farik is typically served with crusty bread and a side salad.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Soup

Origins and history

Shurabat al-farik has been a part of Middle Eastern cuisine for centuries. It is believed to have originated in the Levant region, which includes modern-day Syria, Lebanon, and Jordan. The soup was traditionally made with lamb and vegetables that were readily available in the region. Today, Shurabat al-farik is a staple of Middle Eastern cuisine and is enjoyed by people of all ages.

Dietary considerations

Shurabat al-farik is not suitable for vegetarians or vegans as it contains lamb. It is also not suitable for those with lactose intolerance or gluten intolerance as it may contain flour.

Variations

There are many variations of Shurabat al-farik, including versions made with beef or chicken instead of lamb. Some recipes call for the addition of lentils or rice to make the soup more filling. Vegetarian versions of the soup can be made using vegetable broth and chickpeas.

Presentation and garnishing

Shurabat al-farik is typically served in a bowl. It can be garnished with a sprinkle of chopped parsley or cilantro for added visual appeal.

Tips & Tricks

To make the soup more flavorful, use lamb shanks instead of lamb stew meat. You can also add a squeeze of lemon juice to the soup for added acidity. If you like your soup spicy, add a pinch of cayenne pepper or red pepper flakes to the soup.

Side-dishes

Shurabat al-farik is typically served with crusty bread and a side salad. It can also be served with a dollop of yogurt or sour cream for added richness. Some people like to add a sprinkle of chopped parsley or cilantro to the top of the soup for added flavor.