Very happy to see a savory way to use oatmeal. Many of us Americans have only had it sweetened, and it honestly confuses the brain when oatmeal isn't sweet, so I'd love recipes to help extend my palette for oatmeal
Honestly, they're good any way you'd serve grits (which may be a large part of why I personally find sweetened oatmeal pretty revolting), and whole or steelcut oats work anywhere you'd use barley. I like to cook steelcut oats with a branch of fresh sage (ground or rubbed sage works fine as well, but isn't as pretty), and serve with half and half, butter, and plenty of salt and pepper. Nuts make a great add-in, too. Using my rice cooker was a game changer for me because I can start it right before bed, and the 12-hour warm cycle keeps it ready no matter how late I choose to sleep in!
@@whydoineedanameiwillneverp7790 I love Indian flavors, but I'm nervous about being able to get some ingredients locally (like this black lime in the video 😬)
I don't like sweet breakfast, but I LOVE savory oatmeal. I cook the oats with whatever veggies I have, like spinach or tomato or diced zucchini or frozen peas, add a bit of cream or butter for richness, then top it with a fried egg, salt, and black pepper. So easy, so good.
I typically cook Chinese food (being Chinese and all), but every time I hit up your channel, I end up running out to buy Middle Eastern ingredients. Thanks for the pantry full of exotic spices and herbs! Gonna rock this recipe tonight; what a great looking dish.
My mom always make this recipe in Ramadan and I love it sooo much it’s so good لومي loomie which is dried lemon has very special taste and it’s great for health specially in the winter
I'm from Iraq, and we call it نومي بصرة Numi Basra It's the same thing, and I have it in both dried limes and powder form. Very convenient to have both. When I had the flu last month, my aunt told me to boil the Numi and drink the liquid... totally helped.
In Kuwait we have the same recipe but with lentil and vermicelli instead of oats, also we ether chicken wings or chicken necks for intense chicken flavor.
Whats that version called? Sounds like shorbat 3adas and yreesh had a baby. But do not think I have ever came across it. The soup in the video is closer to Yreesh except more liquid.
@@Enne-It's similar to jereesh with the same consistency and thickness, we just call it Ramadan lentils soup because we usually make it during Ramadan as fast breaking tradition in our household.
I am second generation from Ukrainian decent….i grew up with watching my grandmother using her giant coal/wood stove to have a pot of stock on the back burner always. Her soups were always full of many tender veggies, meat and superior stocks….sometimes there would be home made noodles or beans and barley added. A bowl of any of her soups were like a cross between soup and stew , all that you might want is a piece of homemade bread to go with it for a stick to your ribs meal. I still make all my soups that way so a bowl is a main dish and not a starter. I have watched several of your Facebook pieces and you cook with the same type of down to earth comfort foods she did. I have made some of your recipes and am well satisfied and thank you for doing this. I got the chance to meet a large group of Egyptians and sample some of their dishes which were wonderful, some very much like Turkish dishes I enjoy as well as Palestinian in flavor.
You are such a wonderful teacher and share some amazing Middle Eastern cuisine, not just Egyptian. Not that I don’t LOVE Egyptian cuise, but I really enjoy trying recipes from other cultures as well. Love the different spice profiles! Amazing. Like Tunisian and Moroccan savoury dishes often have prunes or dates mixed it. Something I never would have thought of doing! Or adding Roman seeds (pomegranate seeds) to savoury dishes and cinnamon! Love your recipes and your personality ebni. Keep up the great work.
Peace brother! I always like your recipes and followed your instructions and the results are great! And you made a recipe we have daily during Ramadan!! اتمنى لك التوفيق والنجاح اخوك من السعودية
I already know that i would love this recipe, although i don’t like soup. But i love porridge. I‘ve never seen oats in Middle Eastern cuisine. Need to make this for my Syrian friend - best man in my life. ❤
We mostly eat this soup in Ramadan, u can make it with red meat too , some of us would blend the oats with water first before adding them to the meat for more creamy texture.. Enjoy
Oh, what a wonderful recipe! I'm always on the lookout for ways to cook with "standard" ingridients something new and interesting, and this is just the thing!
Great looking soup - I’ll give it a go with oats but will definitely try it with pearl barley, which I love. No UTube food channel makes me salivate as much as yours. Even though I cooked a Middle Eastern meal for friends last night (who had never had it and loved it)and have plenty of leftovers I’m now itching to make more of your dishes. Best wishes from a Granny in Scotland. 😋
you can do without them too, in my family we do not use them " i do not like the taste " and i squeeze little bit of yellow lemon before eating it. it is easy recipe, we dump everything at the same time though lol but the stir dose give more depth.
I love this. I had the one with wheat grains and lamb shanks in Saudi Arabia. I refused, initially when offered by my patient's parents. I regretted later because it was so delicious.. Thank you for this recipe. I definitely want to try this. Is there a replacement for tomato paste. Can't find here in my country. Only tomato puree in abundance. Thank you again.. from Malaysia 🇲🇾
Nice video, Thanks I might give this recipe a try which looks very warming.Will you eventually do Armenian ,Georgian, Azerbaijani and Cyprus cuisine? These countries are in West Asia so they can be considered sort of Middle Eastern. Georgian food is delicious! I am Georgian my self.
I can’t wait to try this. I made your Mujaddara today and it was amazing but, I’ll be eating it for a week. This will have to wait but, not for too long. Thanks for the inspiration. Any suggestions as to what I can replace the limes with. There’s no way I can find them in my region.
as a Saudi, I really appreciate you sharing our culture. I love this soup, but in my home we usually blend the oats with some soup water before adding it to the soup, it's just because we are not really a fan of cooked oats texture.
This oat soup is more or less a modern Saudi/Khaleeji version of the wheat soup. You can also find Harees and Jareesh soups all over the region شوربة الحب
Sounds very delicious, but I have a few questions (as usual): (1) Instead of or in addition to the oats, could I use rice, barley, bulgur, farro, freekeh, or something similar? (2) You should explain that "loomi" are the dried limes, and that they need to be pierced with a sharp knife tip a few times: they're for flavouring, not for eating (although I've seen them being eaten). (3) Should I cut off the tip and slightly crush the green cardamom pods? (I love cardamom so much that I grind it with my coffee beans!) (4) Could you please write down the instructions and the list of suggested toppings? (5) Could I use yoghurt to drizzle instead of cream? And could the yoghurt be mixed with tahini and/or some fresh chopped herbs, e.g., parsley, coriander, marjoram, etc? (6) I hate wasting any part of a food, so could the skins from the grated tomatoes be dried and then cut into strips and fried to use as a topping? (7) I have only bone-in/skin-on thighs, because dark meat, bones, and fat all create the best flavours. I can shred the meat off the bones, but would it be possible to slice the skins very thinly and cook the slices low and slow to render the fat and make crispy bits for topping? They would be like gribenes (Jewish chicharrones)! Dry on a paper towel and sprinkle lightly with salt, and I guarantee that they'll melt in your mouth 😊❤
I just made this for dinner and it’s great. I didn’t follow the recipe to the T, though. I’m sure it would be even better if I did. So I didn’t have loumi (the lemons), so I skipped that, and I also skipped the salt and added chicken bouillon cubes.
My grandmother taught me a similar recipe which i assume had italian roots at the time, using orzo pasta or rice rather than oats. Central european herbs and spices and passata rather than fresh grate tomato. I'll give your herbs and spices a try, not to sure on the oats but nothing ventured nothing gained.For whatever reason i have the urge to use lamb and slow cooker to make a base soup rather than chicken, funny how the mind wonders at 4am. Thanks for the recipe, take care, God bless one and all.
You can try it with lamb, it is also delicious. In Saudi Arabia, we cook it with meat or chicken, both of which are delicious, but each has a different flavour. You can cook a small amount to try 🫡
Sounds good, but it also sounds that you will end up with very dry chicken this way. Chicken tighs would give more flavor to the broth and be less dry. But nice vid anyway
I've never met someone who dislikes soups. They are comfort in a bowl, and usually served with something carbalicious as well. So, I have now met the one person on the planet who isn't a fan of soups! (NEVER would've guessed that about you!) Thanks for showing us this. It looks delicious, though I'd never use the dry boring chicken breast!
I can't imagine eating oats in soup or as a savory dish, but I shouldn't discount it without trying it. I do love oats in the 12 grain bread I make. When I lived in Egypt for 4 years, I saw TV ads promoting oats as a savoury dish. It would be difficult to make a small test batch of this recipe for just 2 servings. The spices and dried loomi would be great. I wonder if the oats soften up enough to blend into the more dominant ingredients. Plus they are healthy and cheap to buy. I think this must be a relatively new Saudi dish. I see Saudi grows and exports a very small quantity of oats and imports just as much.
That is an insane price. They are way cheaper. Check any of the Turkish/Arab/International stores near you, they will have it in the spice section. If they don't have the black ones, they might have white ones which are very similar. A pack of 6-8 from greenfields is about £1-2, Waitrose also have them.
I’m not a soup fan but this looks more substantial, will definitely give this a go. Any particular reason as to why chicken breasts were used and not thighs? I’d expect breasts must get suuuuper dry from all the simmering?
Came to comment, was greeted with a "guidelines" message. Sorry to hear you've probably been harassed. Anyway, how does preparation change if I'm to use dark meat with bones? Cut the chicken in the same way and throw the bones when pouring water to make the soup?
I REALLY need to try this! Do you have any recommendation on what to use if one can't find loomi? :) Also another question but that is just kind of playing around with ideas: Would that work with rice too?
Temperatures vary between regions. The northern regions are where snow falls, and the southern regions are cold because they are mountainous and snow may fall. As for the western, eastern and central regions, they are warmer. We may see Hail, but it rarely occurs in these regions.
Very happy to see a savory way to use oatmeal. Many of us Americans have only had it sweetened, and it honestly confuses the brain when oatmeal isn't sweet, so I'd love recipes to help extend my palette for oatmeal
Oats Khichdi is a common-ish dish in urban India. Give that a try, if you like Indian flavours
Honestly, they're good any way you'd serve grits (which may be a large part of why I personally find sweetened oatmeal pretty revolting), and whole or steelcut oats work anywhere you'd use barley. I like to cook steelcut oats with a branch of fresh sage (ground or rubbed sage works fine as well, but isn't as pretty), and serve with half and half, butter, and plenty of salt and pepper. Nuts make a great add-in, too. Using my rice cooker was a game changer for me because I can start it right before bed, and the 12-hour warm cycle keeps it ready no matter how late I choose to sleep in!
@@whydoineedanameiwillneverp7790 I love Indian flavors, but I'm nervous about being able to get some ingredients locally (like this black lime in the video 😬)
I don't like sweet breakfast, but I LOVE savory oatmeal. I cook the oats with whatever veggies I have, like spinach or tomato or diced zucchini or frozen peas, add a bit of cream or butter for richness, then top it with a fried egg, salt, and black pepper. So easy, so good.
@@whydoineedanameiwillneverp7790 In The middle east we feel the same thing regarding sweet oatmeal dishes. we Usually eat it savoury and not sweet. 🤣
I typically cook Chinese food (being Chinese and all), but every time I hit up your channel, I end up running out to buy Middle Eastern ingredients. Thanks for the pantry full of exotic spices and herbs! Gonna rock this recipe tonight; what a great looking dish.
My mom always make this recipe in Ramadan and I love it sooo much it’s so good
لومي loomie which is dried lemon has very special taste and it’s great for health specially in the winter
Seems like you are saudi .. I didn't know saudi people consume spices
Coriander powder, cumin powder, black pepper, chilly flakes , dried lemons , cinnamon .. everything is in this dish
I'm from Iraq, and we call it نومي بصرة
Numi Basra
It's the same thing, and I have it in both dried limes and powder form. Very convenient to have both. When I had the flu last month, my aunt told me to boil the Numi and drink the liquid... totally helped.
Made it today for my wife and our two housemates. Absolute banger of a recipe, and beyond simple, too. Thank you, Obi & Salma!
My mum makes this in Ramadan and I have continued the tradition with my family. My family loves this. But we make it with lamb. Absolutely delicious
This would be amazing with lamb 😋
Haleem right? Its traditionally served in Ramadan
In Kuwait we have the same recipe but with lentil and vermicelli instead of oats, also we ether chicken wings or chicken necks for intense chicken flavor.
Yes for more chicken flavor! How does the recipe differ using chicken wings or necks?
@@sfr2107 Bones is flavour
Whats that version called? Sounds like shorbat 3adas and yreesh had a baby. But do not think I have ever came across it. The soup in the video is closer to Yreesh except more liquid.
@@sfr2107 necks and wings are concentrated with fat and flavour thus it's most suitable for soup dishes.
@@Enne-It's similar to jereesh with the same consistency and thickness, we just call it Ramadan lentils soup because we usually make it during Ramadan as fast breaking tradition in our household.
I am second generation from Ukrainian decent….i grew up with watching my grandmother using her giant coal/wood stove to have a pot of stock on the back burner always. Her soups were always full of many tender veggies, meat and superior stocks….sometimes there would be home made noodles or beans and barley added. A bowl of any of her soups were like a cross between soup and stew , all that you might want is a piece of homemade bread to go with it for a stick to your ribs meal. I still make all my soups that way so a bowl is a main dish and not a starter. I have watched several of your Facebook pieces and you cook with the same type of down to earth comfort foods she did. I have made some of your recipes and am well satisfied and thank you for doing this. I got the chance to meet a large group of Egyptians and sample some of their dishes which were wonderful, some very much like Turkish dishes I enjoy as well as Palestinian in flavor.
This is also great with lamb and tripe (stomach) cooked the same way. Really nice seeing you do Saudi recipes king ❤
delicious! love seeing dishes from my country being appreciated ♥️
So happy to see a Saudi recipe!
I'm so glad that I'm not the only person who enjoys a savory oat porridge dish with meat and spices. I'll have to adapt this one for trekking!
IT SO WONDERFUL THIS SOUP!
You are such a wonderful teacher and share some amazing Middle Eastern cuisine, not just Egyptian. Not that I don’t LOVE Egyptian cuise, but I really enjoy trying recipes from other cultures as well. Love the different spice profiles! Amazing. Like Tunisian and Moroccan savoury dishes often have prunes or dates mixed it. Something I never would have thought of doing! Or adding Roman seeds (pomegranate seeds) to savoury dishes and cinnamon! Love your recipes and your personality ebni. Keep up the great work.
I hope you guys consider making a site for printable recipes! This looks delicious!
Great recipe! I subbed in 2 cans of chickpeas for the chicken to make it vegetarian and added about 3 teaspoons of veggie broth concentrate.
Peace brother!
I always like your recipes and followed your instructions and the results are great! And you made a recipe we have daily during Ramadan!!
اتمنى لك التوفيق والنجاح
اخوك من السعودية
I already know that i would love this recipe, although i don’t like soup. But i love porridge. I‘ve never seen oats in Middle Eastern cuisine. Need to make this for my Syrian friend - best man in my life. ❤
I’m happy that you make Saudi recipe 🥰
Nice hardy meal for the cold months. Thanks my friend.
We mostly eat this soup in Ramadan, u can make it with red meat too , some of us would blend the oats with water first before adding them to the meat for more creamy texture.. Enjoy
Thank you bro. This soup is a must during Ramadan.
Love seeing Saudi recipes I grew up on!!
Is this a traditional method?
@@sfr2107not exactly but very close and it looks good.
@@sfr2107It is very close, and there is another version with lamb.
YES! Thank you sir! Do you know how hard it is to find good savory oat recipes? Very few are actually tasty. So this is a definitive addition
I made YOUR recipe of this soup oh my goodness..so beyond wonderful! I am making again I loved it sooooooooooo much. thank you.
Making this tonight, I can't wait! Love your channel, thanks so much.
Oh, what a wonderful recipe! I'm always on the lookout for ways to cook with "standard" ingridients something new and interesting, and this is just the thing!
Love your channel x
This is a must have in Ramadan
Great looking soup - I’ll give it a go with oats but will definitely try it with pearl barley, which I love. No UTube food channel makes me salivate as much as yours. Even though I cooked a Middle Eastern meal for friends last night (who had never had it and loved it)and have plenty of leftovers I’m now itching to make more of your dishes. Best wishes from a Granny in Scotland. 😋
I've been craving savory & warm but easy winter breakfast recipes that do not involve eggs. I am sooo looking forward to try this!
as a Saudi Arabian. Thank you very much.
just made it, delicious as always!
A must have dish in Ramadan.
Oats? How interesting! I'm going to get some of those limes and make it this week. Thanks for sharing!
you can do without them too, in my family we do not use them " i do not like the taste " and i squeeze little bit of yellow lemon before eating it. it is easy recipe, we dump everything at the same time though lol but the stir dose give more depth.
@@CraftsInAOh, thank you for telling us that we do not have to find black limes! Not so easy, in many places!
welcome! I hope you like the soup! it is the perfect pair with pizza yummm @@grovermartin6874
I swear it tastes 10 times better the next day
YES!
The main dish in Ramadan it’s must in iftar and don’t forget to put lemon with it thanks bro
I love this. I had the one with wheat grains and lamb shanks in Saudi Arabia. I refused, initially when offered by my patient's parents. I regretted later because it was so delicious.. Thank you for this recipe. I definitely want to try this. Is there a replacement for tomato paste. Can't find here in my country. Only tomato puree in abundance. Thank you again.. from Malaysia 🇲🇾
Nice video, Thanks I might give this recipe a try which looks very warming.Will you eventually do Armenian ,Georgian, Azerbaijani and Cyprus cuisine? These countries are in West Asia so they can be considered sort of Middle Eastern. Georgian food is delicious! I am Georgian my self.
Oh I'm definitely making this this winter
Holy moly, I'm in love. Making this tomorrow night, for certain
Kinda reminds me of congee, which is similar but with rice
This reminds me of Ramadan. Beautiful dish.
I can’t wait to try this. I made your Mujaddara today and it was amazing but, I’ll be eating it for a week. This will have to wait but, not for too long. Thanks for the inspiration. Any suggestions as to what I can replace the limes with. There’s no way I can find them in my region.
as a Saudi, I really appreciate you sharing our culture. I love this soup, but in my home we usually blend the oats with some soup water before adding it to the soup, it's just because we are not really a fan of cooked oats texture.
This oat soup is more or less a modern Saudi/Khaleeji version of the wheat soup. You can also find Harees and Jareesh soups all over the region شوربة الحب
Ooo never heard of this dish before. I'm gonna give it a shot.
Reminds me of Haleem
This looks so nice!!
Cooking is an art and not everyone is gifted with it but everyone has the potential to learn it.l like it your cooking style and big thumb 👍. 💕 ☕
MAKING SHORBA AGAIN, SIR. I LOVE IT. MY FIRENDS IN USA LOVE IT! THIS IS A WINNER.
i fr love your channel
Haha, here in Singapore chicken porridge is actually super popular 😋
Oh that's awesome. What aromatics are usually used?
@UnitedCuisines Do they use oatmeal in the Singaporean porridges?
@@MiddleEats little to none, only chicken stock usually, I think. Maybe some ginger, soy/fish/oyster sauce. Your version def sounds more exciting!
@@grovermartin6874 no, it's rice based. Also goes by the name congee besides porridge.
love!!!!! it
Sounds very delicious, but I have a few questions (as usual):
(1) Instead of or in addition to the oats, could I use rice, barley, bulgur, farro, freekeh, or something similar?
(2) You should explain that "loomi" are the dried limes, and that they need to be pierced with a sharp knife tip a few times: they're for flavouring, not for eating (although I've seen them being eaten).
(3) Should I cut off the tip and slightly crush the green cardamom pods? (I love cardamom so much that I grind it with my coffee beans!)
(4) Could you please write down the instructions and the list of suggested toppings?
(5) Could I use yoghurt to drizzle instead of cream? And could the yoghurt be mixed with tahini and/or some fresh chopped herbs, e.g., parsley, coriander, marjoram, etc?
(6) I hate wasting any part of a food, so could the skins from the grated tomatoes be dried and then cut into strips and fried to use as a topping?
(7) I have only bone-in/skin-on thighs, because dark meat, bones, and fat all create the best flavours. I can shred the meat off the bones, but would it be possible to slice the skins very thinly and cook the slices low and slow to render the fat and make crispy bits for topping? They would be like gribenes (Jewish chicharrones)! Dry on a paper towel and sprinkle lightly with salt, and I guarantee that they'll melt in your mouth 😊❤
I just made this for dinner and it’s great. I didn’t follow the recipe to the T, though. I’m sure it would be even better if I did.
So I didn’t have loumi (the lemons), so I skipped that, and I also skipped the salt and added chicken bouillon cubes.
A more traditional way we make at home is using groats جريش instead of oatmeal it packs more flavor and has less sweetness.
My grandmother taught me a similar recipe which i assume had italian roots at the time, using orzo pasta or rice rather than oats. Central european herbs and spices and passata rather than fresh grate tomato. I'll give your herbs and spices a try, not to sure on the oats but nothing ventured nothing gained.For whatever reason i have the urge to use lamb and slow cooker to make a base soup rather than chicken, funny how the mind wonders at 4am. Thanks for the recipe, take care, God bless one and all.
You can try it with lamb, it is also delicious. In Saudi Arabia, we cook it with meat or chicken, both of which are delicious, but each has a different flavour. You can cook a small amount to try 🫡
Sounds good, but it also sounds that you will end up with very dry chicken this way. Chicken tighs would give more flavor to the broth and be less dry. But nice vid anyway
Is there a way to do Akkawi or Naboulsi cheese at home ?
I've never met someone who dislikes soups. They are comfort in a bowl, and usually served with something carbalicious as well. So, I have now met the one person on the planet who isn't a fan of soups! (NEVER would've guessed that about you!)
Thanks for showing us this. It looks delicious, though I'd never use the dry boring chicken breast!
You can use meat (lamb). It is delicious. My family and I add a squeeze of lemon and a pinch of black pepper😋
Love savory oatmeal. One of my favorites is a pickled egg, maybe some pickled onions, and plain oatmeal.
3:47 mashallah
You should try congee! It’s basically chicken porridge with asian flavors.
Looks amazing.
Yum!
Try Tom Kha Gai - yet another super-tasty soup (in this case, from Thailand).
That looks good! I'd probably use barley or rice instead, though.
When are you publishing a cookbook???
Can't get that black-dried lime anywhere here, only fresh green lime. Can i make it black-dried by myself, and how? Thanks.
I think I might swap the oats with barley and try it. Do you have any barley soup recipes?
Try a chicken congee. Not the right region but a very satisfying soup for breakfasts
Agreed. This is similar in terms of texture
Also for hangovers and colds 😁
Is there a swap for the loomi? Maybe a little preserved lime and a black cardamom?
you can omit it all together and squeeze half a lemon to taste after cooking it. we do not use loomi ( i do not like it lol )
@@CraftsInAThanks!
thT LOOKS SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO DELICIOUS!
Yum! What's the name of the dish
I can't imagine eating oats in soup or as a savory dish, but I shouldn't discount it without trying it. I do love oats in the 12 grain bread I make. When I lived in Egypt for 4 years, I saw TV ads promoting oats as a savoury dish. It would be difficult to make a small test batch of this recipe for just 2 servings. The spices and dried loomi would be great. I wonder if the oats soften up enough to blend into the more dominant ingredients. Plus they are healthy and cheap to buy. I think this must be a relatively new Saudi dish. I see Saudi grows and exports a very small quantity of oats and imports just as much.
"Personally I'd be happy to just serve this over rice" Obi gets me! I've never liked soup, it just has never felt like a filling enough meal.
how do you avoid eating cardamom husks?
Mmmmmm....Comfort food on steroids...Thanks as always Obi 🙏🏻🙋🏻♂
Looks great but looking on Ebay, the limes come in at a whopping £4.39 for 1. Is there any substitute that can be used?
That is an insane price. They are way cheaper. Check any of the Turkish/Arab/International stores near you, they will have it in the spice section. If they don't have the black ones, they might have white ones which are very similar. A pack of 6-8 from greenfields is about £1-2, Waitrose also have them.
Thanks for the suggestion.@@MiddleEats
❤
This basically how I grew up eating rice and pasta.
Chicken porridge is common in Asia, although it's rice porridge not oat porridge.
I’m not a soup fan but this looks more substantial, will definitely give this a go. Any particular reason as to why chicken breasts were used and not thighs? I’d expect breasts must get suuuuper dry from all the simmering?
what is the name of the meal and how do you spell it?
Cool recipe but I have literally never in my life met someone who dislikes soup
Great .... now I want my mum's shorba frikia...
What is this dish called? I could nit catch it.
shurbat shufan=Oat soup
What's the name of the recipe? The description doesn't give it.
My family calls it Quaker Soup "shurbat kuykar"
Based on the Quaker( Oats brand)😂😅
Niiiiiiice!
Came to comment, was greeted with a "guidelines" message. Sorry to hear you've probably been harassed.
Anyway, how does preparation change if I'm to use dark meat with bones? Cut the chicken in the same way and throw the bones when pouring water to make the soup?
I REALLY need to try this! Do you have any recommendation on what to use if one can't find loomi? :)
Also another question but that is just kind of playing around with ideas: Would that work with rice too?
You can add a teaspoon of lemon juice to your dish. The taste may be similar, but loomi has a special flavour😋
Came here to look at an alternate soup. Then realized I hate porridge and oatmeal more than soup, decided to have soup instead 🤣
Winter in saudi arabia?
Temperatures vary between regions. The northern regions are where snow falls, and the southern regions are cold because they are mountainous and snow may fall. As for the western, eastern and central regions, they are warmer. We may see Hail, but it rarely occurs in these regions.
Desert climate is very cold at winter and very hot at summer.
What’s your favourite soup
Soup is tastier when the meat os cooked with its bones
2:18 i was about to say the same thing 😂😂😂
I ain't ever really liked oats for breakfast, this honestly sounds like a way better way to use them
Teach them how to make hareesa
Can someone give the Arabic spelling? (vocalized preferably but I can probably work it out if not)
Shorbat shoofan
شوربة شوفان
Is this called Jareesh or Harees?
No
It’s called Shurabah
They cook it during Ramadan
Is it soup or is it porridge?
Yes
@@MiddleEats 😂😂😂😂😂
@@MiddleEats 😆