This is a simple chicken soup thickened a bit with some semolina and flavored with cardamom; cardamom is a spice much beloved in the Arab world, actually said to have been used all the way back to the Pharaoh’s time.
My mother hated cardamom so we never had it at home with coffee or sweets or any food. Maybe that’s why I always have a pinch of cardamom in my coffee!
Do you recall rushing to consume something (wholesome) that was not allowed in your parents’ home?
- 4 cups of chicken stock (preferably homemade)
- 1/3 cup of fine semolina flour
- 1/2 teaspoon of cardamom
- 1/4 cup of parsley, leaves chopped fine
- 1 cup of cooked chicken, shredded
- 1 medium onion, chopped fine
- Salt, to taste
- Place the chicken stock in a large saucepan. Add the onion and let it simmer for a few minutes. Place the semolina in a small bowl and add 1/3 cup of water, stirring the mixture with a spoon until smooth.
- Add the semolina and cardamom to the soup, stirring for a few minutes till the semolina is soft. Add the chicken pieces and some chopped parsley for color. Serve hot.
Recipe adapted from Sima Osman Yassine’s Middle Eastern Cuisine.
NOTE: I used some cilantro pesto I had in the freezer for this soup and it was delicious with it. A teaspoon or so.
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