Majida Rashid
Soup is the song of the hearth…and the home.
– Chef Louis P. De Gouy
I would add that a soup is also the song of the heart. Seeing a bowl of soup, somehow, automatically relaxes me, and every spoonful in my mouth eases my muscles.
Traditional Pakistani soup is chicken or bone broth. It is especially made for new mothers. In some areas of Pakistan, women are fed the broth every day, be it winter or summer, for 40 days after the childbirth.
I was introduced to proper soups in Iran. Iranian soups are called Aash and they could be a complete meal on their own. Soups of other Middle Eastern countries are different from Iranian Aash. They are slightly easier to make.
Those soups came in handy when I moved to Ann Arbor, Michigan. After living in the clement weather of Botswana, Southern Africa, Michigan winters felt brutal. Sometimes even the weather advisory repeatedly suggested to not go out unless necessary, as long exposure could result in frostbite.
But staying inside was welcoming depression. So, I biked in the neighborhood, even in the lowest of temperatures. I would wrap myself in a few layers of clothing and double layer of socks and gloves and wear a ninja like bike mask. Next, I would bike for a quarter of a mile, come home, warm myself and bike again. Once even a police car followed me! Anyway, at the end of a two-mile ride, I felt uplifted but hungry. Then I took refuge in soups to calm myself.
The following lentil soup, Shourba Bilsen, is originally from Yemen. It’s hearty and nutritious. Other than high fiber, lentils also are a good source of protein, a little iron and folates. They also keep sugar spikes under control.
This soup is slightly different from Shourbat Adas, the lentil soup that is served in Middle Eastern restaurants. While the latter is made with skinned orange lentils, whole brown Middle Eastern lentils are used for Shourba Bilsen. Other beans like ful medames, fava beans, can also be used. Ful medames are popular beans in the Levant region and in Egyptian cuisine. They are even served for breakfast.
Boiling bones results in a lot of froth on the surface. It’s important to skim off even the last bit of the froth. Traditionally the ratio of lentils and beef bones is 2 to 1. But I use 2 lbs of beef bone and 1 cup of lentils instead. The soup refrigerates well for a couple of days.
Shourba Bilsen
(Serves 3-4)
Ingredients
1 cup whole brown lentils
2 lbs bones of beef or lamb
10 cups water
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, chopped
4-6 medium, ripe but firm, tomatoes
1-1/4 cups finely chopped fresh coriander
Salt and black pepper to taste
1/2 teaspoon Moroccan ground ginger, optional
Directions
Wash and soak lentils overnight.
The next day, thoroughly wash the bones.
Put them in a deep pot and add water.
Bring to a boil, lower the heat and simmer.
Skim the froth from the top until there is no more left.
Drain the lentils, add them to the broth, stir gently and bring to a boil.
Skim the froth.
Lower the heat, cover and let it simmer, without stirring, for an hour. Stirring can separate the skin which would float on the soup.
Remove the bones and discard.
Continue simmering the lentils over low heat and prepare the onions.
Heat the oil in a saucepan and sauté the onions until golden brown.
Add the chopped garlic and fry until it changes color.
Leave aside some coriander for garnish and add the remaining to the onions.
Cook for a minute.
Stir in the tomatoes, cover and cook for a few minutes.
Season with salt and pepper to taste.
Add ginger, if using.
Cover and let it simmer for 5 minutes.
Add the tomato mixture to the lentils and stir gently.
Cover and simmer over low heat for another hour or until the soup thickens.
Stir the soup occasionally so it doesn’t stick to the base of the pan.
Pour into a serving bowl and garnish with the reserved coriander.
Serve hot with pita bread and leafy salad.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor. Her philosophical writing can be read at apakistaniwomansjourney. wordpress.com.
– Chef Louis P. De Gouy
I would add that a soup is also the song of the heart. Seeing a bowl of soup, somehow, automatically relaxes me, and every spoonful in my mouth eases my muscles.
Traditional Pakistani soup is chicken or bone broth. It is especially made for new mothers. In some areas of Pakistan, women are fed the broth every day, be it winter or summer, for 40 days after the childbirth.
I was introduced to proper soups in Iran. Iranian soups are called Aash and they could be a complete meal on their own. Soups of other Middle Eastern countries are different from Iranian Aash. They are slightly easier to make.
Those soups came in handy when I moved to Ann Arbor, Michigan. After living in the clement weather of Botswana, Southern Africa, Michigan winters felt brutal. Sometimes even the weather advisory repeatedly suggested to not go out unless necessary, as long exposure could result in frostbite.
But staying inside was welcoming depression. So, I biked in the neighborhood, even in the lowest of temperatures. I would wrap myself in a few layers of clothing and double layer of socks and gloves and wear a ninja like bike mask. Next, I would bike for a quarter of a mile, come home, warm myself and bike again. Once even a police car followed me! Anyway, at the end of a two-mile ride, I felt uplifted but hungry. Then I took refuge in soups to calm myself.
The following lentil soup, Shourba Bilsen, is originally from Yemen. It’s hearty and nutritious. Other than high fiber, lentils also are a good source of protein, a little iron and folates. They also keep sugar spikes under control.
This soup is slightly different from Shourbat Adas, the lentil soup that is served in Middle Eastern restaurants. While the latter is made with skinned orange lentils, whole brown Middle Eastern lentils are used for Shourba Bilsen. Other beans like ful medames, fava beans, can also be used. Ful medames are popular beans in the Levant region and in Egyptian cuisine. They are even served for breakfast.
Boiling bones results in a lot of froth on the surface. It’s important to skim off even the last bit of the froth. Traditionally the ratio of lentils and beef bones is 2 to 1. But I use 2 lbs of beef bone and 1 cup of lentils instead. The soup refrigerates well for a couple of days.
Shourba Bilsen
(Serves 3-4)
Ingredients
1 cup whole brown lentils
2 lbs bones of beef or lamb
10 cups water
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, chopped
4-6 medium, ripe but firm, tomatoes
1-1/4 cups finely chopped fresh coriander
Salt and black pepper to taste
1/2 teaspoon Moroccan ground ginger, optional
Directions
Wash and soak lentils overnight.
The next day, thoroughly wash the bones.
Put them in a deep pot and add water.
Bring to a boil, lower the heat and simmer.
Skim the froth from the top until there is no more left.
Drain the lentils, add them to the broth, stir gently and bring to a boil.
Skim the froth.
Lower the heat, cover and let it simmer, without stirring, for an hour. Stirring can separate the skin which would float on the soup.
Remove the bones and discard.
Continue simmering the lentils over low heat and prepare the onions.
Heat the oil in a saucepan and sauté the onions until golden brown.
Add the chopped garlic and fry until it changes color.
Leave aside some coriander for garnish and add the remaining to the onions.
Cook for a minute.
Stir in the tomatoes, cover and cook for a few minutes.
Season with salt and pepper to taste.
Add ginger, if using.
Cover and let it simmer for 5 minutes.
Add the tomato mixture to the lentils and stir gently.
Cover and simmer over low heat for another hour or until the soup thickens.
Stir the soup occasionally so it doesn’t stick to the base of the pan.
Pour into a serving bowl and garnish with the reserved coriander.
Serve hot with pita bread and leafy salad.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor. Her philosophical writing can be read at apakistaniwomansjourney. wordpress.com.
