Shurabah is the Arabic word for soup and there are many different kinds of shurabah across the Arab world. In Yemen, shurabah with oats is usually eaten in Ramadan at Iftar time to break the fast. There is a shurbah with vegetables pureed in and also one plain one which just has salt and milk. Today I made the one with a meat broth. You can substitute other kinds of meat or chicken if you like. Its a pretty easy dish which is healthy and light on the stomach.
1. Sautee the onions in oil for 5-10 minutes.
2. Add the meat and the water (start with 6 cups or fill the pot 2/3 way so it doesn’t boil over) and bring to a boil over medium high heat. Stir occasionally and remove the foam that forms on top.
3. After about an hour, the meat should be soft. Add in the oats, spices, bouillon, and salt.
4. Cook this for about another 40 minutes to an hour, stirring to prevent it from sticking on the bottom. Also add more water as it evaporates to maintain the desired consistency. Some like it thicker and others thinner. Lastly, add in the milk if desired.