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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Sun, Feb 21 2010, 5:09 pm
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Does anyone have the recipe? Please? Thanks!
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Mrs Bissli
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Mon, Feb 22 2010, 8:19 am
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I didn't see the original in Hamodia so not sure if you're talking about the same thing or not, but the only Iraqi chicken soup I know are either the regular clear broth or the creamy one thickened with rice. For the creamy one, you either cook with a handful of raw rice (rinsed) for a looong time (like 4-5 hrs), or add about 2-3 heapful tablespoon ground rice powder dissolved with water for the last 1hr of cooking. For seasoning, you can use fresh ginger roots and turmeric (which adds nice yellow colour) aside from salt and pepper, and squeeze LOTS of lemon juice RIGHT BEFORE serving. For Indian/Burmese version, you use chickpea flour (gram flour) for thickening, use smashed lemongrass and curry leaves as well as ginger and turmeric, coconut milk optional.
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amother
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Mon, Feb 22 2010, 10:23 am
Thanks! The recipe in the Hamodia listed cardomom among other spices.
Does anyone have the recipe please?
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Mrs Bissli
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Tue, Feb 23 2010, 6:13 am
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Yeah, cardamon makes sense, but definitely turmeric and ginger. It must be the one originally from claudia Rosen.
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dGirl
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Mon, Mar 15 2010, 7:48 am
I came across these recipes awhile ago - though def not hamodia, could this recipe work for you?
Iraqi Recipes CJN
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