Murgh Shorba

A cake recipe for all foodies:

For the soup, coarsely chop onions and sauté in ghee with the chicken bones/residues, skin chopped a tiny bit. Do not allow them to darken. Roughly chop garlic and mix in, douse with water, season lightly with salt, boil once and simmer on low heat for 3/4 hour with lid closed, then pass through a fine sieve. You can also use ready-made soup, but then you should simmer the onion and garlic in it for another 20 minutes, then drain.

Heat cumin and pepper in a dry frying pan until fragrant. Grind finely immediately. In the frying pan (wok)1 tbsp ghee form and roast the chicken cubes in batches until golden. Remove the chicken and add 2 tablespoons of ghee. Sweat the flour in the ghee until it smells like cake and slowly pour in the clear soup while stirring, season with salt and the cumin/pepper seasoning and simmer for 15 minutes. Then stir in the chicken with the garlic and simmer for 5 minutes.

Before serving, you can drip a little hot liquid ghee on the soup or mix in a little whipped cream (but not necessary, it’s fat enough).

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