Ilhan Mohamed Abdi's Nourishing Soup Recipes for Iftar Celebrations
Ilhan Mohamed Abdi's Iftar Soup Recipes: Shurbad and Addas

Ilhan Mohamed Abdi's Hearty Soup Recipes for Iftar Celebrations

The moment of breaking a fast during Ramadan is a profound experience, marked by quiet intention and deep comfort. As sunset approaches, the stillness gives way to the gentle sounds of table-setting and the anticipation of the call to prayer. With a date and water, the fast ends, a ritual that never loses its significance. Iftar traditionally begins not with a lavish feast, but with simple, nourishing dishes like these two soups from Ilhan Mohamed Abdi, offering warmth and sustenance to start the meal.

Shurbad: A Lamb, Oat, and Barley Soup

Shurbad, derived from the Arabic word shariba meaning "to drink," is a light and warming soup enjoyed across East Africa, the Middle East, and North Africa. Often served at the beginning of a meal, this dish is closely tied to the rhythm of Ramadan for many, including Abdi. This version features gently spiced lamb, pearl barley, and rolled oats, creating a comforting broth that can be prepared in advance and frozen for convenience.

Preparation Time: 10 minutes | Cooking Time: 2 hours 45 minutes | Serves: 8-10

Ingredients for Shurbad

  • 500g lamb shoulder on the bone, diced
  • 2 vegetable stock pots
  • 400g tin finely chopped tomatoes
  • 180g pearl barley
  • 4 tbsp rolled oats
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp curry powder
  • 5 tbsp olive oil or sunflower oil
  • ½ large brown onion, peeled and chopped
  • 4 garlic cloves, peeled
  • 1 small bunch fresh coriander
  • Lemon juice or apple cider vinegar, to serve (optional)

Method for Shurbad

  1. In a large deep pot, combine the lamb and stock pots with 2½ litres of cold water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for about 1.5 hours until the meat is tender.
  2. Remove the meat with a slotted spoon, shred it into small pieces, discard the bones, and return the meat to the pot.
  3. Stir in the chopped tomatoes and barley. Cook uncovered on medium-low heat for 45 minutes, stirring occasionally.
  4. Add the oats, cumin, ground coriander, and curry powder. Cook for 20 minutes, then remove from heat.
  5. In a separate saucepan, heat the oil over medium heat. Fry the onion until browned.
  6. Grind the garlic cloves and fresh coriander into a paste in a mortar. Stir this into the fried onion and cook for another minute.
  7. Carefully pour the hot onion and oil mixture into the soup, stir to combine, and simmer for a further 10 minutes.
  8. Serve hot with a squeeze of lemon juice or a teaspoon of apple cider vinegar per portion. The soup can be frozen for up to three months; defrost, warm through, and finish with herb oil before serving.

Addas: A Spiced Red Lentil Soup

Addas, a simple red lentil soup, transforms basic pantry ingredients into a flavorful and nourishing dish. Abdi has enjoyed this soup since childhood and even used it to wean her daughter. A recent addition of ras el hanout, a North African spice blend, enhances its depth. The soup thickens beautifully overnight, resembling a soft dal, and can be served over rice or loosened with water for a soup consistency.

Preparation Time: 10 minutes | Cooking Time: 55 minutes | Serves: 4-6

Ingredients for Addas

  • 2-3 tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 4-5 garlic cloves, peeled and crushed
  • 1 large carrot, peeled and finely chopped
  • 300g red split lentils, rinsed
  • 1 heaped tbsp vegetable bouillon powder
  • 1⅓ tbsp ground cumin
  • ⅓ tbsp ras el hanout
  • 1 tsp salt
  • 400ml coconut milk
  • 1 large handful chopped coriander, plus extra to garnish
  • Lemon slices, to serve

Method for Addas

  1. Heat the olive oil in a large saucepan. Add the onion and sauté for 3-4 minutes until translucent.
  2. Add the garlic, allow it to soften slightly, then add the carrot. Stir together and sauté for 1-2 minutes.
  3. Add the rinsed lentils and stir well, even if the mixture clumps. Stir in the bouillon powder, cumin, ras el hanout, and salt, cooking over low heat for 30 seconds.
  4. Pour in the coconut milk, 1.3 litres of cold water, and the fresh coriander. Adjust salt to taste, cover, bring to a simmer, and cook on medium-low heat for 20 minutes.
  5. Half-blend the mixture with a stick blender to achieve a creamy texture with some chunks. Add more water if needed and check seasoning.
  6. Simmer for another 15 minutes, then serve hot garnished with extra coriander and lemon slices.

These recipes are adapted from The Ramadan Kitchen: Nourishing Recipes from East to Feast by Ilhan Mohamed Abdi, published by Pavilion Books. They offer a perfect start to Iftar, blending tradition with wholesome ingredients for a comforting and meaningful meal.