Ilhan Mohamed Abdi shares two comforting soup recipes perfect for Iftar, the meal that breaks the daily fast during Ramadan. The first, Shurbad, is a lamb and barley soup with roots in East Africa, the Middle East and North Africa. The word derives from the Arabic 'shariba', meaning 'to drink', and the dish is traditionally light and warming. Abdi’s version uses lamb shoulder, pearl barley, rolled oats and a blend of cumin, coriander and curry powder, finished with a garlic and coriander paste fried in oil.
To prepare Shurbad, simmer lamb shoulder with stock pots in water for about 90 minutes until tender. Shred the meat, discarding bones, then return it to the pot with chopped tomatoes and barley. Cook for 45 minutes, add oats and spices, then cook for another 20 minutes. Separately, fry onion until browned, grind garlic and coriander to a paste, stir into the onion, and add to the soup. Simmer for 10 minutes. Serve hot with lemon juice or apple cider vinegar. The soup freezes well for up to three months.
The second recipe, Addas, is a red lentil soup made from basic pantry ingredients. Abdi notes it has been a staple since childhood and was one of the first spiced meals for her daughter. An Algerian friend introduced the addition of ras el hanout, a North African spice blend. The soup thickens overnight, making it suitable to serve over rice the next day.
For Addas, sauté onion in olive oil until translucent, then add garlic and carrot. Stir in rinsed red lentils, vegetable bouillon powder, cumin, ras el hanout and salt. Cook for 30 seconds, then add coconut milk, water and fresh coriander. Cover and simmer for 20 minutes. Garnish with extra coriander and serve with lemon slices. Both soups embody the simplicity and comfort of Iftar, offering nourishment after a day of fasting.
