To Aleppo With Love – Shourabet Al-‘Ades Bi-Hamed

January 31st, 2020

Shourabet Al-‘Ades Bi-Hamed is a type of red lentil soup from Aleppo. Hamed means sour and the source of the flavor in the recipe is Husrum “Verjuice: the pressed juice of unripened grapes”.

Let’s make Shourabet Al-‘Ades Bi-Hamed:

1 to 6.Use scissors and cut Arabic flat bread into squares then lay the squares on baking dish.

7, 8. Bake at 300°F (150 °C) until lightly browned and crispy. Set aside.

9, 10. Measure 150 g split red lentils.

11 to 16. Rinse lentils in several changes with water.

17, 18, 19, 20. Transfer lentils into a deep pot.

21, 22. Cover with 1000 ml water.

23, 24. Put on high heat until boiling.

25, 26 ,27, 28. Skim any foam that rises to the surface.

29, 30, 31, 32. Reduce heat to low and simmer lentils until tender.

33, 34, 35, 36. While simmering, add 1/8 teaspoon + 1/2 teaspoon ground cumin and 1 teaspoon salt, and stir.

37, 38, 39. Turn off heat when lentils are cooked and tender.

40, 41, 42, 43. Using a hand blender, puree the mixture until smooth.

44. Return the soup to heat.

45, 46. Add 2 tablespoons verjuice, stir and simmer for 10 minutes.

57 to 59. While simmering, put 2 tablespoons olive oil in a pan, add sliced garlic and fry until light golden in color.

60, 61, 62. Remove sliced garlic from the pan and set aside.

63, 64. Add flavored olive oil to soup.

65. Boil for 5 minutes with stirring.

66, 67, 68, 69, 70. Turn off heat, and serve soup in bowls.

 71, 72. Garnish with fried sliced garlic.

72. Serve Shourabet Al-‘Ades Bi-Hamed with toasted Arabic flat bread squares.

Shourabet Al-‘Ades Bi-Hamed

From: Different Resources / Servings: 2 – 3 People
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150 g split red lentils

1000 ml water

1/8 tsp + 1/2 tsp ground cumin

1 tsp salt

2 tbsp verjuice

2 tbsp olive oil

2 garlic cloves, sliced

To Serve

1 Arabic flat bread loaf,
cut into squares and toasted

 

Use scissors and cut Arabic flat bread into squares then lay the squares on baking dish.

Bake at 300°F (150 °C) until lightly browned and crispy.

Measure 150 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 1/2 teaspoon + 1/8 teaspoon ground cumin and 1 teaspoon salt, and stir.

Turn off heat when lentils are cooked and tender.

Using a hand blender, puree the mixture until smooth.

Return the soup to heat.

Add 2 tablespoons verjuice, stir and simmer for 10 minutes.

While simmering, put 2 tablespoons olive oil in a pan, add sliced garlic and fry until light golden in color.

Remove sliced garlic from the pan and set aside.

Add flavored olive oil to soup.

Boil for 5 minutes with stirring.

Turn off heat, and serve soup in bowls.

Garnish with fried sliced garlic.

Serve Shourabet Al-‘Ades Bi-Hamed with toasted Arabic flat bread squares.

Notes and Tips

Verjuice “Arabic: Husrum” is the pressed juice of unripened grapes, and we usually prepare it at home by juicing the unripened grapes in a juicer or you can use the blender but you have to get very pure juice, then boil the juice for few minutes and pour the boiled juice to airtight bottles then cover the juice with olive oil which helps to protect it, and store in cool dry dark place, you have to store in the refrigerator once you open it. Verjuice is used in cooking or in salad dressing. I used store bought verjuice, click here to see the brand.

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