Festive Yakhni Shorba Recipe

Cooking Directions

• STEP 1.In a large pot, add water, meat, and whole spices like fennel seeds, cinnamon, and cardamom.
• STEP 2.Bring the water to a boil and then reduce the heat to low. Let it simmer for about 1-2 hours until the meat is tender and the flavors are well infused.
• STEP 3.Once the meat is cooked, strain the broth and discard the whole spices.
• STEP 4.Heat ghee or oil in a separate pan and add finely chopped onions. Cook until they turn golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute until fragrant.
• STEP 6.Add the strained broth back to the pan and bring it to a boil.
• STEP 7.In a small bowl, whisk together yogurt and flour until smooth. Add this mixture to the boiling broth and stir well.
• STEP 8.Let the soup simmer for another 10-15 minutes until it thickens slightly.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• You can use chicken, lamb, or beef for the meat in this recipe.
• For a richer flavor, you can roast the whole spices before adding them to the broth.
• If you prefer a smoother texture, you can blend the strained broth before adding it back to the pan.

Storage and Serving

• Festive Yakhni Shorba is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.