Recipe of Ghorma Shorbasi in Tabriz in Iran
Ghorma Shorbasi (a type of broth) is one of these native and traditional foods of East Azerbaijan Province of Tabriz in Iran, which is known by this name due to the crumbling of the meat consumed.
It is interesting to know that many doctors and nutritionists and health professionals today, in order to treat some diseases, recommend following the diet of the past, who used the same innovative and intelligent methods to preserve their food.
Ladies of East Azarbaijan province, especially Tabriz, with a combination of ingredients such as minced mutton, onion, tail and mutton fat, eggs, potatoes, red pepper, chickpeas, saffron, salt, tomato paste and native spices, prepared by Qorma Shorbasi They pay.
In some cases, the chefs of this province also use a kind of local vegetable called kalesh in the preparation of this authentic Iranian food.
INGREDIENTS :
- Local vegetables (if not available, use onions) = 200 grams
- Red meat = 4 pieces (per person)
- Animal oil = as needed
- Chickpeas = 1 cup
- Potato = 2 pcs (half a potato per person is considered)
- Egg = 2 pcs (one egg is considered for each person)
- Paste = half to one tablespoon
- Salt, red pepper, turmeric = as needed
INSTRUCTION :
1- Cut the red meat with the help of a spoon and pour it into the pot (ie the meat with its animal oil), then add local vegetables or onions to the pot.
2- Fry the meat and vegetables a little on a gentle heat, add a little turmeric to it so that the animal oil melts and the vegetables are slightly fried.
3- Then add the pre-soaked and drained Chickpeas.
4- Next, add some salt and water (enough to prepare the trade, a little more than that, because some water will evaporate during boiling), and put it on a gentle heat to cook the cobs.
5. When the chickpeas are cooked, add the peeled potatoes and four or six slices to the pot.
6- Then dissolve the paste in a small amount of water and add it to the pot and let it cook well on a gentle heat. We also add a little red pepper to it.
7- When the potatoes are cooked (of course, be careful not to overcook them and let them boil), add half a glass of cold water to the pot. This will prevent the soup from boiling. In this case, break the egg in the pot water and let it cook. Do not stir the soup until the egg is cooked. (If the water is boiling, the egg will fall apart and will not be cooked together)
8- After cooking the eggs, our soup is ready.
9- We separate its water from the soup itself like broth. In the gutter, we make tragacanth bread and the soup itself is served with bread or even without bread and with a spoon.
10- This soup is very tasty with pickles, vegetables or yogurt.