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Shorbat Rumman

Shorbat Rumman (Iraqi meatball & pomegranate soup)Iraqi meatball & pomegranate soup



Meatballs for Shorbat Rumman:

Garlic-Mint garnish for Shorbat Rumman:

Soup: Heat olive oil in a large stock pot over medium-high heat. Add onions and garlic; stir and brown until golden. Stir in the split peas and cook for about two minutes. Pour in eight ups of water and bring to a boil. Reduce heat to low and simmer for about twenty minutes, leaving pot cover partially open. Add salt, black pepper, turmeric, parsley, cilantro, mint, green onions and chopped beet. Continue to simmer with the pot cover partially open for another twenty minutes.


Meatballs: In a bowl, combine ground beef, grated onion, salt, black pepper and parsley. Place sandwich bread slice in another bowl; pour milk over the top. Allow bread to soak up milk; add to meat mixture and press with a fork until incorporated. Shape mixture into chestnut-sized balls. Add the meatballs and basmati rice to soup. Simmer, partially covered, for about thirty minutes. Stir in the sugar, Angelica Powder and pomegranate juice. Add water if soup tastes overly acidic. Simmer, partially covered, for another fifteen minutes.


Garlic-Mint Garnish: Heat olive oil in a skillet over medium heat. Sauté garlic until golden; remove from heat. Stir in dried mint and turmeric. Ladle soup into serving bowls; top each serving with pomegranate seeds and Garlic-Mint garnish. Serve. Recipe makes about twelve servings.


*Note: Angelica Powder is derived from the Golpar or Persian Hogweed flowering plant, which is native to Iran but also used in Iraq. Seeds are the most common culinary form, typically added to beans, lentils, potatoes, salads or stews. Angelica Powder can be substituted with equal measurements of lovage or tarragon if necessary.


*Shorbat Rumman image (C) Danielle E. Sucher (2006). Used under the GNU Free Documentation and Creative Commons Attribution-Share Alike 3.0 Unported licenses.


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Food Fare Culinary Collection: Arabic Cookery


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