Shurbat Al-Baida: Savory Chicken and Oat Soup
Recipe Overview
Overview
Shurbat Al-Baida, or chicken and oat soup, is a delightful dish that warms the soul during the chilly winter months. The recipe is straightforward, beginning with sautéing diced chicken and onions in olive oil until fragrant. The addition of spices like cumin, cardamom, and sundried limes creates a depth of flavor that is both comforting and exotic.
The oats are a surprising yet welcome addition, transforming the soup into a hearty porridge that is both filling and satisfying. As the oats cook, they absorb the rich broth, thickening the soup and adding a creamy texture. This dish is not only delicious but also a great way to incorporate oats into savory meals, which is often overlooked.
Serving this soup with a drizzle of cream and a sprinkle of fresh herbs elevates it even further, making it a perfect centerpiece for a family dinner or a cozy night in. Whether you’re familiar with Middle Eastern cuisine or trying it for the first time, Shurbat Al-Baida is sure to impress with its rich flavors and comforting qualities.
Recipe Details
Steps & Tips
Cut 500g of chicken breast into strips and then into small cubes about 2 cm in length.
Tip: Using bone-in chicken will give your broth more flavor.
Dice a medium onion small enough to dissolve in the soup.
Grate two tomatoes into a pulp using a box grater.
Place a large pot on medium-high heat and add 2 tablespoons of olive oil.
Add diced onion to the pot and sauté for about 5 minutes until translucent.
Tip: Sauté onions until they turn translucent for better flavor.
Add chopped chicken to the pot and sauté until white all over.
Add three cloves of minced garlic and cook for about 1 minute until fragrant.
Add two black limes, one small stick of cinnamon, two cloves, and five cardamom pods.
Add 3 tablespoons of salt, 1 teaspoon of black pepper, 3/4 teaspoon of cumin, and 1/2 teaspoon of ground coriander.
Mix the spices with the chicken and fry for 60 to 90 seconds until aromatic.
Tip: Fry spices for 60 to 90 seconds to release their aroma.
Add 15g of tomato paste and sauté for about 2 to 3 minutes until browned.
Add the grated tomatoes with their liquid to deglaze the pan and stir.
Pour in 2 liters of room temperature water and turn the heat to high.
Mix the pot well and bring it up to a boil.
Once boiling, turn the heat to medium-low, cover the pot, and let it simmer for about 25 minutes.
Tip: Cover the pot while simmering to retain heat and flavor.
Add 150g of regular rolled oats to the pot and stir.
Cover the pot and gently simmer for 20 minutes.
Check that the soup is ready; the oats should have doubled in size and absorbed the broth.
Tip: Cook the soup longer if you want a thicker consistency.
Plate the soup and add toppings as desired.
Tip: Add cream around the top for contrast in presentation.
Tip: Consider this recipe a framework to create your own savory porridge.
Ingredients
Nutrition
Skill Level
Frequently asked questions
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Interesting Tidbits
- •Shurbat Al-Baida is a traditional Saudi soup that combines chicken and oats for a hearty meal.
- •The use of sundried limes adds a unique smoky citrus flavor commonly found in Middle Eastern cuisine.
- •Cooking the chicken with the bones enhances the broth's flavor, making it richer and more aromatic.
- •This dish can be customized with various toppings such as fried onions, parsley, and chili flakes.
