Levantine cuisine · Soups & Stews

Shorbat Shaeer

Creamy barley soup on a rich lamb broth with carrots, onions and cumin, simmered slowly.

Ingredients · for 4 servings

• 400 g lamb on the bone
• 150 g pearl barley
• 2 onions
• 3 carrots
• 2 stalks celery
• 1.5 l water
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 bay leaf
• 3 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the pearl barley in cold water for 1 hr., drain and rinse; pat the lamb dry and cut it into coarse pieces.
2. Heat olive oil in a large pot and sear the meat on all sides for 6–8 min. until it has dark browned spots.
3. Add the finely diced onions and sauté for 5 min., then stir in cumin and cinnamon and toast for 1 min. until fragrant.
4. Pour in the water, add the bay leaf and simmer covered for 45 min. gently, skimming off the foam at the start.
5. Stir in the pearl barley, diced carrots and celery and cook uncovered for another 25–30 min. until the grains have burst and the soup is creamy.
6. Remove the meat from the bones, return it to the pot, season with salt, pepper and a splash of lemon, and serve hot in deep bowls.