Levantine cuisine · Soups & Stews

Shorbat Shaarieh

Golden-toasted vermicelli in chicken broth with tomato and cumin, brightened with lemon.

Ingredients · for 4 servings

• 150 g vermicelli
• 1.2 l chicken broth
• 2 tomatoes
• 1 onion
• 1 tbsp tomato paste
• 2 tbsp ghee
• 1 tsp cumin
• 1 lemon
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Finely dice the onion, blanch and peel the tomatoes, then dice them small; break the vermicelli into 2 cm pieces if needed.
2. Heat the ghee in a pot and toast the vermicelli, stirring constantly, for 2–3 minutes until golden brown – it should only turn nut-brown, never dark; remove.
3. Sauté the onion in the same pot for 4 minutes until translucent, add the tomato paste and cumin, and toast for 1 minute until fragrant.
4. Add the diced tomatoes and simmer for 3 minutes, then pour in the chicken broth and bring to a boil.
5. Stir in the toasted vermicelli and cook uncovered over medium heat for 6–8 minutes, until tender and the soup is lightly thickened.
6. Season with the juice of half the lemon, salt and pepper, sprinkle with chopped parsley, and serve with the remaining lemon wedges.