Center for International Private Enterprise

Wheat and Lamb Soup

Name: Wheat and Lamb Soup (Shorbet Lahme)
Yield: 4 to 6 servings
Cuisine: Yemen
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 small tomato, chopped; 1 spicy green pepper, seeded and chopped (may substitute with a mild pepper); 1 tablespoon chopped cilantro; 2 cloves garlic; 2 tablespoons olive oil; 1 onion, diced; 1 cup coarsely ground/cracked wheat berries (bulgur or rice can be substituted); 250 grams lamb shoulder chop, cut into 1-cm (½-inch) cubes; 1 teaspoon ground turmeric; 1 dried bay leaf; 1 teaspoon tomato paste (optional); 1 tablespoon chopped parsley; 1 teaspoon Yemeni spice mix (see fahsa recipe); Seeds from 3 cardamom pods; 1 small piece cinnamon stick (3 to 4 cm/1 to 1 ½ inches) long; 5 cups water

Shorbet Lahme

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

This soup is well-known in Yemen, where its hearty and filling qualities make it a fine choice to serve during Ramadan.

Hayat’s aunt cooks the green pepper with the onion, but Hayat prefers to keep it as a garnish at the end, as her father taught her. You can also make the soup with chicken instead of lamb.

Ingredients

2 tablespoons olive oil
1 onion, diced
250 grams lam

Asia
Yemen
Soup
Ramadan
Spicy

Method

Warm the oil in a large pot set over medium-high heat, then add the onion. Cook, stirring occasionally, until golden brown, about 15 minutes.

Add the lamb, spices, bay leaf, garlic, tomato and the tomato paste, if using. Add the water, then bring to a boil. Reduce the heat to maintain a simmer; cook until the meat is tender, 30 to 45 minutes.

Add the coarsely ground wheat and si