This recipe for Saudi Oat Shorba has been sponsored by Mornflake. The recipe and opinions expressed are entirely my own.
I grew up in Saudi Arabia. That means I was used to hearing the Adhaan 5 times a day, life coming to a standstill while everyone went to pray, and most importantly: Ramadan being truly, truly celebrated. I grew up in a land where -contrary to popular belief- religion didn’t feel like an obligation, but became more of a second nature. And because of this, Ramadan (the month of fasting) is not dreaded, but rather looked forward to.
The spirit of Ramadan in Saudi Arabia is unparalleled and simply cannot be witnessed anywhere else in the world. Perhaps it’s because it’s home to the two Holy Cities? Perhaps it’s the influx of hundreds of hundreds of thousands of pilgrims that brings out the sharing, caring and hospitable nature of everyone? Or perhaps, it’s because as Muslims we believe (and love how) our sins will be absolved through fasting in the Holy Month. Words cannot describe the simultaneous peace and excitement in the air during Ramadan.
Homemakers begin preparing for Ramadan as early as a month in advance. Sambouseks, kebabs, cutlets, and spring rolls are made ahead and frozen. Supermarkets during the last week before Ramadan, and especially on the last day before, look like a movie scene preparing for an apocalypse. Items like salads, savory beignets, and soups, however, are (thankfully) made fresh everyday.
Funnily enough, one thing on the Iftar table that always made the younger me groan with disappointment was the Saudi Oat Shorba. I wanted to have nothing to do with it, but it was always on our dining table, every single evening. Now, 15 years later -when I am a homemaker myself- Ramadan makes me want the exact same Saudi Oat Shorba my mom makes.
This Saudi Oat Shorba is so quick and easy to make, that it’s almost baffling how delicious and packed with flavors it is. It’s a no-brainer how nutritious it is, and having this fills you up and reduces your cravings for fried, rubbish food. But the best part, really, is that it’s ridiculously delicious.
This recipe serves 2-4 (depending on whether you have it as an entree or a starter)
1/2 cup Mornflake SuperFast Oats
1 white onion (finely chopped)
1/2 teaspoon of chopped garlic
250 grams chicken breast
3 tablespoons tomato puree
1/2 teaspoon cumin seeds
1 dried black lemon (if you can’t find this, then just squeeze some fresh lemon in the end)
1 small thumb-sized stick of cinnamon
Salt to season
4 cups chicken stock
2 tablespoons vegetable oil
Add vegetable oil to a saucepan, followed by onions, garlic, and chicken.
Sautee until chicken is cooked and onions caramelized
Put the spices in an empty teabag.
Add the chicken stock, tomato puree, and spice teabag into the saucepan containing the chicken.
Let it simmer until the chicken disintegrates. Add water if necessary.
Once the chicken has disintegrated, mix in the Mornflake Superfast Oats.
Let it simmer for 5 minutes. Serve with warm bread for an extra treat 🙂