Shurbah Baydah [ِAdeni Oatmeal Soup- شربة عدنية بيضاء
July 29, 2012 by lamyaalmas
This is a staple during Ramadan. Very hearty soup, that is a meal in and of itself. In Sana’a they make it sweet and they add milk. But in Aden ours is very different and we make it either plain which we call Shurbah Baydha which literally means “White Soup” or we add a red sauce to it that we make with onions, tomatoes and spices and hence call it Shurbah Hamra meaning “Red Soup”. So here’s the recipe for the plain one. Insha Allah will post the red one, which is not my favorite. This one, on the other hand is very much my favorite in Ramadan and the rest of the year. Let’s start Bismillah. You will need:
1) 1/2 pound of lamb cut into small pieces with bone in [you can also use chicken which will cut down the cooking time]
2) 2 cups of rolled oats [or you can use Old Fashioned Quaker Oats]
3) 3 sticks of cinnamon
4) 1/2 tblsp of peppercorns
5) 1/2 tsp of curry powder
6) 1/2 of a medium onion finely chopped
7) 1 small tomato finely chopped
8) Salt to taste
For garnish: fry some onions in a little oil until golden brown or darker [according to taste] and traditional Yemeni ghee or olive oil.
In a pot add water to cover the meat completely and place under medium high heat [about 4 cups]. Remove the froth that collects on the surface as the meat starts to boil. Then add the peppercorns, cinnamon sticks, curry powder, onion, tomatoes and salt and let boil for about 20 minutes. If the water has evaporated some, add 1 cup or so. Then add the oats and mix well and cover and let boil under medium low heat. I also like to transfer it to the oven and let it slow cook in there at 350 degrees fahrenheit until the meat is tender. If you place it in the oven make sure you check on it every 15 minutes and stir. If it is too thick add some more water. I like mine thick so I add less water to maintain the thick consistency. But in Yemen there are many who like theirs thinner, so they add more water. So it depends on your taste. Once the meat is tender, that means the soup is cooked and ready to serve. Serve hot with the fried onions and a little ghee or olive oil. Note: we don’t add garlic to this soup probably because the Prophet (peace be upon him) said, “Whoever eats onions, garlic or leeks should not approach our mosque, because whatever offends the sons of Adam may offend the angels” (Muslim). And since this soup is eaten in Ramadan particularly, just before Maghreb [sunset prayer], garlic is avoided. The onion on the other hand is totally lost in this soup–you can neither smell it or taste it. You will see for yourselves once you make it insha Allah.
*You can even make this in a pressure cooker as well if you want to cut back on cooking time.
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Posted in Ramadan, Red Meat, Soups | 34 Comments
A Yemeniyah's Recipes 
Salaam, What temperature do you set the oven to? JZK
Salaam Sr. Lucky —
At 350 degrees fahrenheit. I wrote this right after Fajr and missed that detail. Insha Allah will edit and include. Jazaki Allah Khayr for letting me know.
Lamya
Thank you Lamya. You continue to impress me :-)
Basma
I couldn’t wait to get home and make this. It was marvelous! I didn’t have lamb meat so I used goat meat instead. My husband and I both loved it. Thank you!
It works with goat meat and chicken as well. Alhamdullilah it turned out well and you liked it. I love it so much, i have it sometimes for Iftar and Sahoor.
Lamya
Thank you for this recipe,will be making it today,Do i need to add turmic ,because your’s seems yellow in colour.
Can i add maggie cube
Sami, you can but I didn’t. Make it my way first, and then if you don’t like it then add the turmeric and the maggi cube. The yellowness in mine is from the curry powder and not turmeric. And the flavor will also come from the stock from boiling the meat, so you won’t need the maggi cubes.
Let me know how it turns out. Insha Allah you will like it.
Lamya
Dr lamya
can i make this ahead of iftar time and then reheat?
Can it keep (left overs) for next day?
How many people does your recipe serve?
When you talk about cup measurements are you reffering to samll tea cups or mugs?
Thank you do much!!!
Yes you can Sami for sure. We ate the last of the batch I made three days ago, today for Sahoor. So yes. When you heat it, just add a little water to it and it will become as good as new.
This was enough for us [we’re just two] for 3 days. So I would say it will serve 4-5 people max.
When I say cup, I mean the standard cup measure that are sold for baking. I should take a pic and post insha Allah.
Lamya
Jazakillah…Dr Lamya….I will make this insya Allah, your recipe always turn so good, my husband admitted that finally yemen foods are in the home :) Last time I made salta, and its came good, tasty, even I took picture for that but dont know how to show you, do you have FB ? jazakillah again …
Alhamdullilah Sister Indah. Wa Iyakum. Very happy to hear this. Yes, yes please share your pics on facebook–here add me this is mine: http://www.facebook.com/lamya.almas
Lamya
Salam sis,
Would it be okay to use beef and use Burghul instead of oats??
Salaam —
You can use beef and as for Burghul I am not sure, but you can try it and let me know if it works. I would think it would.
Lamya
shukran jazeeeelan for this recipe.. should I buy lamb with bone in? Also.. is it ok to use quick-1 minute quaker oats?
Do you have the recipe for aqda and mukhbaza ?? Thanks!
Yes Insha Allah Zainab, I have to edit the recipe and put that in. Bone in is definitely a must for flavor in this recipe. Also, the oven should be at 350 IF you are going to put in there to slow cook. Makes it yummy. And yes, you can use the 1 minute quaker oats, but you will have to cook the meat completely and then just add it and let it cook a little. It won’t be as good as the old fashioned Quaker oats but will work with some adjustments.
I have one aqda here–I called it Qlaba. Is this what you are looking for: https://yemeniyah.com/2012/05/21/qlaba-glaba-khusar-%D8%AE%D8%B5%D8%A7%D8%B1-%D8%A7%D8%A4-%D9%82%D9%84%D8%A7%D8%A8%D8%A9/
As for the Mukhbaza–don’t know what you are looking for regarding that. Our Mukhbaza at home [if we make it at home because in Aden we usually buy it from outside] we make Khobz Mulawah [also on blog] and fish [also on blog] and Hulba [also on blog].
Lamya
Thank you! By mukhbaza I mean khobz mulawah dipped in a certain chicken soup with lime ??
Mulawah is already on my blog. So look for it under “bread” and as for the chicken soup insha Allah when i make it sometime i will post it.
made this was yummy!! i used chicken instead didn’t have any lamb in my freezer. it didnt turn out yellow in colour followed your recipe to accurate in measurements
could be because i used chicken instead.I AM SO LOOKING FORWARD TO THE RED VERSION.
CAN’T WAIT
THANKS.
Insha Allah.
OK – this was amazing! Felt like I was home in Aden. I have a tip – you can buy fried onions if you dont have time to fry it
Thanks for letting me know Zainab. I have never bought fried onions before.
Dear Dr. Lamya Almas,
I absolutely adore your blog. It makes me nostalgic for Aden. Thank you for creating this site and sharing your fantastic recipes! May Allah bless you and your family. Ramadan mubarak!
– Golan
Ramadan Mubarak to you and your family too Golan. Thank you for your beautiful comment :)
sis jazakillah khair..I always love shourbah..its a must for my family for ramadan..thank you for all your fabulous recipes!!:)
Wa iyakum Umm Saleem.
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I’m having trouble finding the sweet version made in Sanaa, that is where my husband is from, and I would like to make that version. Could you send me the recipe for that version?
Hello Victoria
We don’t make the sweet version . I’ve had it and it tastes just like oatmeal with sugar and milk . But if I find a recipe for it I’ll let you
know .
Lamya
asalamwalaykum, does this recipe have to have a pressure cooker or can i use a rice cooker on a stove?
jazak’Allah kheyrun
Wa Alaikum Assalaam,
The only rice cookers I know are electric. I would have to look this up. You can use a regular pot, it will just take a little more time.
Would you share how you would alter this if cooked in an instant pot?
Hmm. I would have to try it and let you know.
Lamya