Best Oman Soup Recipes

Bapalo Omani Fish Soup image

Provided by Dienia B.

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
2 cups onions, diced
2 garlic cloves, mashed
3 tomatoes, diced (optional)
5 cups water, divided
4 chili peppers, whole
1 tablespoon turmeric
1 teaspoon salt
1 lb salmon, cut into 1 inch chunks
4 lemons

Steps:

In oil saute onions 5 minutes.
Add garlic and tomatoes if you want tomatoes; saute 5 more minutes adding 1/2 cup of water.
Add whole chili peppers.
Add remaining water, turmeric, salt, and fish.
Simmer 20 minutes.
When off heat, add juice of 4 lemons. Don't add lemon juice when cooking or it will make it bitter. One recipe said 6 lemons.
Serve over rice.

Nutrition Facts : Calories 249.1, Fat 9, SaturatedFat 1.5, Cholesterol 52.1, Sodium 684.6, Carbohydrate 18.4, Fiber 4, Sugar 7.3, Protein 25.8

Oman Soup image

Provided by ElaineAnn

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
2 cups onions, chopped
2 garlic cloves
1 cup carrot, sliced
1 (16 ounce) can garbanzo beans, drained and rinsed
1 (32 ounce) can tomatoes
1 -1 1/2 cup beef consomme
1 cup water
1 cup dry red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon pepper
1/2 cup ditalini or 1/2 cup macaroni
1 (10 ounce) package frozen peas

Steps:

In Dutch oven brown meat. Drain.
Brown onion and garlic. Add reserved meat back into Dutch oven.
Add carrots, garbanzos, tomatoes, beef broth, water, wine, bay leaf, salt and pepper and basil.
Boil. Then simmer 45 minutes, covered.
After 45 minutes, add ditalini. Cook for 10 minutes.
Add peas and cook 10 more minutes. .
Serve with grated Parmesan cheese, bread and salad.

Nutrition Facts : Calories 317.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 38.6, Sodium 715.9, Carbohydrate 33.9, Fiber 6.5, Sugar 7.6, Protein 19

Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba) image

Provided by UmmBinat

Categories Stew

Time 3h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

4 lamb knuckles (shanks)
8 cups cold water
1 dried lime (loomi or noomi Basara peirced twice with a skewer, Do not leave out)
1 large onion, finely chopped
2 tablespoons oil
1 tablespoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
2 small piece cinnamon bark
1 1/2 cups chopped peeled tomatoes
salt
fresh ground black pepper
1/4 cup basmati rice
lemon, cut in half (to serve)

Steps:

Wash lamb shanks & place in a large soup pot.
Add the water.
Perice loomi (dried lime) on each side and add to the pot.
Bring to a slow simmer over medium heat, skimming frequently as scum rises.
When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
Add to the soup with tomatoes and salt and freshly ground pepper to taste.
Cover and simmer for 1 1/2 hours.
Remove lime and cinnimon bark and discard.
Lift out lamb knukles and trim off meat.
Cut meat into small peices and return to soup.
Pick over rice and wash well, add to soup.
Cover and simmer gently for 30 minutes or until rice is very tender.
Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
Enjoy.