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Zanzibar Shorba Bulghur Wheat Soup
Those who have been living in Malindi in the 50's and 60's before the revolution, then they sure could here the unmicrophoned Muadhin of Alhabib Bajubeir 5 times per day calling people to go and pray in Almasjid Jumma. I was one of the lucky kids to live with his familyin those years. This soup is a tribute to his late wife the late Bi Masaad who was the master of preparing it in the month of Ramadhan. I was always near the casserole when this soup was prepared.
Now in my fifties and living in Finland, I can not be without this soup in the month of Ramadhan. My dear friends please try this recipee and you will enjoy your fasting.
Ingredients
- 1 Kg. beef bones
- 2 & 1/2 pints water
- 1 onion
- 2 cloves garlic
- 6 peppercorns
- 1 & 1/2 level teaspoons salt
- 1/2 cinnamon stick
- 2 cardamom seeds
- 3 dl. bulghur wheat or quick oats
- Juice of 1/2 lemon
Method
- Put the bones, onions, garlic, pepparcorns and salt in cold water. Bring to the boil.
- Boil for half an hour, add the remaining spices and continue boiling for an hour.
- Strain, Mix the bulghur wheat or quick oats like how I do and four table spoons of stock and add the remaining stock.
- Leave the porridge to cook well for about 10 to 20 minutes until it is well cooked.
Simmer for about 10 minutes, add lemon juice and the meat with its bones. Serve it hot.
Bon Apetite.
Benn Haidari