Omani Lamb Knuckle Shanks Soup Mazza Bishurba Recipes

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OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)



Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba) image

A good and hearty soup that is nice to serve with lemon halves to squeeze onto individual bowls. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos. This even better the day after.

Provided by UmmBinat

Categories     Stew

Time 3h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

4 lamb knuckles (shanks)
8 cups cold water
1 dried lime (loomi or noomi Basara peirced twice with a skewer, Do not leave out)
1 large onion, finely chopped
2 tablespoons oil
1 tablespoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
2 small piece cinnamon bark
1 1/2 cups chopped peeled tomatoes
salt
fresh ground black pepper
1/4 cup basmati rice
lemon, cut in half (to serve)

Steps:

  • Wash lamb shanks & place in a large soup pot.
  • Add the water.
  • Perice loomi (dried lime) on each side and add to the pot.
  • Bring to a slow simmer over medium heat, skimming frequently as scum rises.
  • When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
  • In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
  • Add to the soup with tomatoes and salt and freshly ground pepper to taste.
  • Cover and simmer for 1 1/2 hours.
  • Remove lime and cinnimon bark and discard.
  • Lift out lamb knukles and trim off meat.
  • Cut meat into small peices and return to soup.
  • Pick over rice and wash well, add to soup.
  • Cover and simmer gently for 30 minutes or until rice is very tender.
  • Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
  • Enjoy.

Nutrition Facts : Calories 90, Fat 4.9, SaturatedFat 0.7, Sodium 13.5, Carbohydrate 11.2, Fiber 1.6, Sugar 2.5, Protein 1.4

LAMB SOUP



Lamb Soup image

This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.

Provided by ellie_

Categories     Lamb/Sheep

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

leftover lamb bone, of a leg of lamb
1 1/2 cups leftover lamb, cut into 1/2 inch pieces
3 celery ribs, leaf part, cut into 1/2 inch slices
1 carrot, peeled and cut into 1/2 inch pieces
1 onion, sliced
3 peppercorns
1 teaspoon salt
1 teaspoon curry powder
1 beef bouillon cube
1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

Steps:

  • Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
  • Drain using a colander over a bowl or pot, retaining liquids.
  • Trim meat from bones and discard bones after removing marrow (added to meat).
  • Discard gristle, carrots and celery.
  • Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
  • Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
  • Season to taste.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)



Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) image

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.

Provided by UmmBinat

Categories     One Dish Meal

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 oval eggplants (aubergines, 1 lb in all)
salt
1 large onion
1/3 cup olive oil (be sure to use a good one!)
2 cups tomatoes, peeled and chopped
1 1/2 teaspoons salt
fresh ground black pepper
2 tablespoons parsley, chopped
2 teaspoons of fresh mint, chopped
2 cups basmati rice
2 1/2 cups chicken stock
6 paper towels
yogurt, for serving (or Cucumber Salad With Yogurt (Middle East, Palestine) which is even better)

Steps:

  • Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
  • Rince and dry eggplant with paper towels.
  • Half onion lengthwise and slice.
  • Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
  • Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
  • Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
  • Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
  • Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
  • Stir gently and turn into a heated serving dish.
  • Serve with yogurt and then enjoy the delicious taste.

SOUP KAMBING (MALAYSIAN LAMB SOUP)



Soup Kambing (Malaysian Lamb Soup) image

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients.

Provided by Chocolatl

Categories     Lamb/Sheep

Time 2h1m

Yield 4 serving(s)

Number Of Ingredients 16

4 shoulder lamb chops
2 quarts water
1 small onion, minced
2 garlic cloves, minced
1 piece fresh ginger, 1-inch, peeled and minced
2 teaspoons salt, to taste (optional)
2 teaspoons coriander seeds, crushed fine
8 cardamom seeds, crushed fine
1/4 teaspoon anise seed, crushed fine
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
2 tablespoons flour
1 bunch green onion, whole, sliced thin

Steps:

  • Trim some fat from chops.
  • Melt fat in Dutch oven.
  • Add chops and brown well.
  • Add all remaining ingredients except flour and green onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer about 2 hours.
  • Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
  • Blend cooled broth with flour until smooth.
  • Remove and discard lamb bones (meat should be falling apart).
  • Stir in flour mixture.
  • Cook and stir about 2 minutes, or until soup is slightly thickened.
  • Sprinkle each serving with green onions.

SAUDI FISH CURRY (SAMAK QUWARMAH)



Saudi Fish Curry (Samak Quwarmah) image

This is good especially with Recipe #443553 or Recipe #418082. Originally from, The Complete Middle East Cookbook by Tess Mallos, Gulf States section.

Provided by UmmBinat

Categories     < 60 Mins

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs white fish steaks or 1 1/2 lbs fillets
sea salt
2 tablespoons ghee (butter or oil)
2 medium size onions, chopped
1 teaspoon grated fresh ginger (I leave this out)
2 garlic cloves, crushed
1/2 teaspoon hot chili pepper
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1 small piece cinnamon bark (small means small or it will be too cinnamony)
1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
two dried black lime (loomi, pierced twice with a skewer)
1/2 cup water

Steps:

  • Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
  • Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
  • Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
  • Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
  • Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
  • Enjoy!

Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 2.7, Cholesterol 10.9, Sodium 4.1, Carbohydrate 5.4, Fiber 1.1, Sugar 2.5, Protein 0.8

TURKISH BRAISED LAMB (TAS KEBAP)



Turkish Braised Lamb (Tas Kebap) image

Pretty tasty. Good with recipe#360252, A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos

Provided by UmmBinat

Categories     Stew

Time 2h

Yield 3 serving(s)

Number Of Ingredients 11

1/2 kg bonless stewing lamb
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 cup chopped sweet pepper (red, orange, yellow, or green) (optional)
1/2 cup canned tomatoes, pureed or 3/4 cup chopped pealed tomatoes
3/4 cup water
1/2 teaspoon baharat, spice mix recipe # 224763 or 1/2 teaspoon ground allspice
salt
fresh ground black pepper
1/4 cup chopped parsley

Steps:

  • Trim and cut meat into 2 cm (3/4 inch) cubes.
  • Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
  • Transfer to a plate.
  • Add remaining olive oil, onion, garlic and sweet pepper.
  • Fry gently until onion is transparent.
  • Add tomato and water.
  • Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
  • Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
  • Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
  • Sprinkle hot meat with reserved chopped parsly before serving.

Nutrition Facts : Calories 328, Fat 17.9, SaturatedFat 4.4, Cholesterol 108.5, Sodium 170.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.6, Protein 34.7

CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)



Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan) image

With gluten free option. This is a delicious lentil soup we enjoy with a side of fresh salad as a light meal. From the Complete Middle East Cookbook by Tess Mallos, Cyprus section.

Provided by UmmBinat

Categories     Lentil

Time 1h40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

2 cups brown lentils
8 cups water, plus 1/4 cup cold water separated
1 cup spring onion, finny chopped (green onions)
1 garlic clove, crushed (optional)
1/4 cup finely chopped flat leaf parsley
1/3 cup olive oil
1 tablespoon rice flour (regular flour may be used if not gluten free)
1/4 cup red wine vinegar (not halal)
sea salt, to taste
fresh ground black pepper, to taste
1 lemon, cut in wedges (to serve)

Steps:

  • Pick over lentils and wash in several changes of cold water. Drain.
  • Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
  • Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
  • Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
  • Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.

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