Hi guys, how is your foodie-life going on out there? It’s such a good weather now here – in Dubai, I’ve heard that this year March is one of the coldest months of the past 10 years! Believe me or not, but I’ve been living here approximately the same time and it really seems colder than usual, especially in the evening or those very windy days, that even with the jacket on I want to go in and hide somewhere with a cup of hot tea. 😄
And this warm and nourishing soup exactly what I need these days. I’ve been enjoying it for the last couple of weeks, as I cooked it twice and both time in a large pot so it will be enough for at least two days. This soup combines Russian and Middle Eastern flavors and textures: pearl barley is a well-known grain in my home country, and lamb is a popular meat in the UAE and other Middle Eastern countries.
The soup is good in its simplicity, even though it takes more time to prepare it comparing to other soups, but you will like the result – flavorful and delicious thick soup. Using all spices is a another little secret to get wonderful aroma!
Dear readers, sorry but the ingredients’ weight is approximately. Next time I will cook it – I will measure fore sure. 😉
What You’ll Need
- 800g lamb, with bone preferably
- 100g pearl barley (you need about 2-3 Tbsp uncooked barley per person)
- 1 carrot
- 1 small zucchini
- 1 medium capsicum
- 1 bay leaf
- 1 onion, chopped
- 1 tbsp EV olive oil
- 2 tsp whole coriander, crushed a bit
- 1 tsp cumin seeds
- 1 garlic clove, chopped
- S&P to taste
- some fresh chopped coriander, optional
- Arabic or any other bread to serve
How To Make It
- Night before or at least 3 hours before cooking, cover washed pearl barley with cold water.
- In a large pot, add lamb and cover with cold water. Bring to boil, remove all foam, reduce heat to medium-low, cover with a lid and boil for 1hour. Take the meat from the broth, and cut into medium pieces.
- Drain pearl barley and then add to the pot, cook for 40 minutes.
- Cut vegetables into small cubes, and add to soup along with bay leaf. Season the soup with salt and freshly ground pepper. Cook the soup for 20 minutes more.
- Tip: Add some hot-boiling water if the soup is too thick for your taste.
- Meanwhile, in a small frying pan, heat the oil and fry onion on a medium heat until it’s just transparent. Add coriander and cumin seeds, and garlic if using, and fry for 1 minutes more. Transfer to the soup.
- Turn the heat off.
- Serve hot with some bread. Garnish with fresh chopped coriander, if desired.