Mrs. Hemi's Shorba


1 chicken, portioned

125 gr small red beans, with the water in which they were boiled

1 medium onion, chopped finely

¼ kg zucchini, peeled and diced small

4-6 bay leaves

¼ kg grated tomato

salt, pepper, turmeric, ginger




Soak rice overnight with bay leaves. Change water in the morning, remove bay leaves, and crush the rice with your hands (between your fingers)

Place chicken portions in large pot (if necessary, add 1 Tbls oil), add onion, ¾ teasp pepper and ½ teasp turmeric.

Cook on high flame about 5 minutes, then lower flame. If dry, add little water.

Add grated tomatoes, and 5 minutes later – zucchini pieces. Saute till dry, stirring occasionally.

Add 2 cups water, and boil 10 minutes. Remove chicken from pot.

To pot add beans with their water, rice with its water, and add boiling water to cover rice well.

Bring to boil and lower flame. Add salt to taste, ½ teasp ginger, and ½ teasp baharat. Simmer, stirring often and adding water if necessary. Cook till rice is ready.

Place rice mixture in slow cooker (or pot if you want to use the oven).

Place chicken pieces on top of rice and press down gently. Sprinkle with another 1 teasp baharat.

Place washed, pierced eggs on top.

Cook on low for about 12 hours.

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