Shurba Habb — Print Recipe — The Culinary Codex

A hearty soup of mixed grains, lentils, and tender lamb simmered with baharat spices and dried limes until thick and deeply nourishing. This traditional Bahraini soup is Ramadan comfort in a bowl.

Ingredients

1/2 cup wheat berries, soaked overnight
1/2 cup green lentils
1/2 cup chickpeas, soaked overnight
250g lamb, cubed
1 large onion, diced
3 tomatoes, chopped
2 tbsp tomato paste
2 dried limes, pierced
2 tbsp baharat
1 tsp turmeric
3 tbsp vegetable oil
6 cups water
Salt and pepper
Fresh cilantro and lemon for serving

Instructions

1 Drain soaked wheat berries and chickpeas. Rinse lentils. Set grains aside.
2 Heat oil in a large pot and brown lamb cubes. Add onion and cook until softened.
3 Add baharat and turmeric, stirring for one minute. Add tomatoes, tomato paste, and dried limes.
4 Pour in water and add all grains and lentils. Bring to a boil, then reduce to a steady simmer.
5 Cook covered for 45 minutes until all grains are tender and the soup has thickened naturally.
6 Season with salt and pepper. Serve in bowls with a squeeze of lemon and chopped cilantro on top.

Did You Know?

In Bahrain, shurba habb is often the first thing eaten at iftar, as its gentle warmth is considered the kindest way to break a fast.