Mrs. Hemi’s Shorba


1 chicken – portioned

1 medium onion – finely chopped

1/4 kg kishuim – peeled and diced small

1.5 cups rice

4-6 bay leaves

1/4 kg grated tomatoes

125 gr prepared small red beans, with water in which they were cooked

salt, pepper, turmeric, ginger, baharat


  1. Soak rice overnight with bay leaves.  Change water twice in the morning, dispose of bay leaves, and crush rice with hands.
  2. Place chicken pieces in large pot.  Add onion, 3/4 teaspoon pepper, and 1/2 teaspoon turmeric.  Cook on high flame about 5 mintues, then lower flame.  If dry, add little water.
  3. Add tomatoes and 5 mintues later – kishuim.  Aaute till dry, stirring occasionally.
  4. Add 2 cups water, and boil 10 minutes.  REmove chicken.
  5. To pot, add benas with their water.  Add rice with its water, adding boiling water to cover rice well.
  6. Bring to boil, and lower flame.  Add water as necessary, and stir often to prevent sticking to bottom of pot.
  7. Add 1 teaspoon salt (or more, to taste), 1/2 teaspoon ginger, and 1/2 teaspoon baharat.  Do not stir.  Switch off.
  8. In evening, arrange chicken pieces on top of rice, and press down slightly.
  9. Sprinkle another 1 teaspoon baharat over top, and do not stir.
  10. Bake in low oven overnight.

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