Shourabet Al-‘Ades Al-Ahmar

February 4th, 2010

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Shourabet Al-‘Ades Al-Ahmar (Red Lentil Soup) is the most traditional and popular soup in Syria. Although simple in preparation and ingredients, is a very flavorful soup. 

Let’s make Shourabet Al-‘Ades Al-Ahmar:

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1, 2. Measure 250 g split red lentils.

3, 4, 5, 6. Rinse lentils in several changes with water.

7, 8. Transfer lentils into a deep pot.

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9, 10, 11, 12. Cover with 1000 ml water.

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13, 14. Put on high heat until boiling.

15, 16. Skim any foam that rises to the surface.

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17, 18. Reduce heat to low and simmer lentils until tender.

19, 20, 21, 22, 23. 24, 25, 26, 27, 28. While simmering, add 1 teaspoon ground cumin, 1 teaspoon ground Aleppo pepper, 1 3/4 teaspoons salt, and 1/4 teaspoon black pepper, and stir

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29, 30. Turn off heat when lentils are cooked and tender.

31, 32. Using a hand blender, puree the mixture until smooth.

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33. Put the soup over high heat until boiling, stirring occasionally.

34, 35, 36. Meanwhile, put 1 tablespoon ghee in a pan and heat the ghee until smoking hot.

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37. Pour ghee over soup, and stir.

 38, 39. Once soup is boiling, reduce heat to low and add 500 ml water, if you like soup thicker so you may add less water or you may skip adding water.

40. Simmer for 15 minutes, occasionally stirring.

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41, 42, 43, 44. Turn off heat, and serve soup in bowls.

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45, 46, 47, 48. During cooking of soup, prepare toasted bread. Cut Arabic flat bread into squares, lay bread square on an oven dish or baking sheet, and bake until lightly browned and crispy.

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49. Serve Shourabet Al-‘Ades Al-Ahmar hot with toasted Arabic flat bread and lemon wedges.

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Shourabet Al-‘Ades Al-Ahmar

From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images

250 g split red lentils

1500 ml water

1 tsp ground cumin

1 tsp ground Aleppo pepper

1 3/4 tsp salt

1/4 tsp black pepper

1 tbsp ghee,
preferably samneh Arab (Syrian ghee made from sheep’s milk)

To Serve

1 Arabic flat bread loaf,
cut into squares and toasted

Lemon wedges

 

Measure 250 g split red lentils.

Rinse lentils in several changes with water.

Transfer lentils into a deep pot.

Cover with 1000 ml water.

Put on high heat until boiling.

Skim any foam that rises to the surface.

Reduce heat to low and simmer lentils until tender.

While simmering, add 1 teaspoon ground cumin, 1 teaspoon ground Aleppo pepper, 1 3/4 teaspoons salt, and 1/4 teaspoon black pepper, and stir.

Turn off heat when lentils are cooked and tender.

Using a hand blender, puree the mixture until smooth.

Put the soup over high heat until boiling, stirring occasionally.

Meanwhile, put 1 tablespoon ghee in a pan and heat the ghee until smoking hot.

Pour ghee over soup.

Once soup is boiling, reduce heat to low and add 500 ml water. if you like soup thicker so you may add less water or you may skip adding water.

Simmer for 15 minutes, occasionally stirring.

Turn off heat, and serve soup in bowls.

During cooking of soup, prepare toasted bread. Cut Arabic flat bread into squares, lay bread square on an oven dish or baking sheet, and bake until lightly browned and crispy.

Serve Shourabet Al-‘Ades Al-Ahmar hot with toasted Arabic flat bread and lemon wedges.

Notes and Tips

Here is a photo of ground Aleppo pepper, and click here to know more about it.

Traditionally, soup was prepared and served without pureeing.

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