Ilhan Mohamed Abdi's Nourishing Soup Recipes for Ramadan Iftar

As the sun sets during Ramadan, the moment of Iftar brings a profound sense of peace and nourishment. Ilhan Mohamed Abdi, in her cookbook The Ramadan Kitchen, shares two soul-warming soup recipes that capture the essence of this sacred time. These dishes are designed to be simple, comforting, and perfectly spiced, offering a gentle start to the evening meal after a day of fasting.

The Significance of Soup at Iftar

Iftar begins not with a lavish feast, but with small, intentional bites that soothe the body and spirit. The stillness before sunset transitions into the clinking of glasses and the laying of the table, all in anticipation of the call to prayer. With a date and water, the fast is broken, a moment that remains meaningful year after year. Soups like Shurbad and Addas embody this tradition, providing light, warming nourishment that honours the rhythm of Ramadan.

Shurbad: A Lamb, Oat, and Barley Soup

Shurbad is a dish with roots across East Africa, the Middle East, and North Africa, derived from the Arabic word shariba, meaning "to drink." It is often served at the start of a meal, and while ingredients may vary by region, the comforting feeling it evokes is universal. Many, including Abdi, prepare this soup exclusively during Ramadan, as it feels intrinsically tied to the month's cadence.

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This version features gently spiced lamb, but chicken can be substituted if preferred. The soup freezes well, allowing for advance preparation—simply defrost, reheat, and add a splash of lemon juice or apple cider vinegar to brighten the flavours.

Recipe for Shurbad

Preparation: 10 minutes
Cooking: 2 hours 45 minutes
Serves: 8-10

Ingredients:

• 500g lamb shoulder on the bone, diced
• 2 vegetable stock pots
• 400g tin finely chopped tomatoes
• 180g pearl barley
• 4 tbsp rolled oats
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp curry powder
• 5 tbsp olive oil or sunflower oil
• ½ large brown onion, peeled and chopped
• 4 garlic cloves, peeled
• 1 small bunch fresh coriander
• Lemon juice or apple cider vinegar, to serve (optional)

Method:

1. In a large deep pot, combine the lamb and stock pots with 2½ litres of cold water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for about 1½ hours, until the meat is tender.
2. Remove the meat with a slotted spoon, shred into small pieces, discard the bones, and return the meat to the pot.
3. Stir in the chopped tomatoes and barley. Cook uncovered on medium-low heat for 45 minutes, stirring occasionally.
4. Add the oats, cumin, ground coriander, and curry powder. Cook for 20 minutes, then remove from heat.
5. In a separate saucepan, heat the oil over medium heat. Add the onion and fry until browned.
6. Grind the garlic and fresh coriander into a paste using a mortar and pestle. Stir this into the fried onion and cook for another minute.
7. Carefully pour the hot onion and oil mixture into the soup, stir to combine, and simmer for a further 10 minutes.
8. Serve hot with a squeeze of lemon juice or a teaspoon of apple cider vinegar per portion. The soup can be frozen for up to three months.

Addas: A Red Lentil Soup

Addas, a red lentil soup, is crafted from humble pantry staples yet delivers a flavour that surpasses its simple components. Abdi has enjoyed this soup since childhood and even used it as a weaning food for her daughter, introducing spices early on. A friend from Algeria inspired the addition of ras el hanout, a North African spice blend, enhancing its aromatic depth.

The soup thickens beautifully overnight, resembling a soft dal, making it ideal for serving over rice. Alternatively, a splash of water can loosen it gently on the stovetop, restoring its soupy consistency.

Recipe for Addas

Preparation: 10 minutes
Cooking: 55 minutes
Serves: 4-6

Ingredients:

• 2-3 tbsp olive oil
• 1 large onion, peeled and finely chopped
• 4-5 garlic cloves, peeled and crushed
• 1 large carrot, peeled and finely chopped
• 300g red split lentils, rinsed
• 1 heaped tbsp vegetable bouillon powder
• 1⅓ tbsp ground cumin
• ⅓ tbsp ras el hanout
• 1 tsp salt
• 400ml coconut milk
• 1 large handful chopped coriander, plus extra to garnish
• Lemon slices, to serve

Method:

1. Heat the olive oil in a large saucepan. Add the onion and sauté for 3-4 minutes until translucent.
2. Add the garlic, allow to soften slightly, then add the carrot. Stir together and sauté for 1-2 minutes.
3. Add the rinsed lentils and stir well—the mixture may clump, but continue stirring.
4. Add the bouillon powder, cumin, ras el hanout, and salt. Cook over low heat, stirring occasionally, for 30 seconds.
5. Pour in the coconut milk, 1.3 litres of cold water, and the fresh coriander. Adjust salt to taste.
6. Cover the pan, bring to a simmer, and cook on medium-low heat for 20 minutes.
7. Half-blend the mixture with a stick blender to achieve a creamy texture while retaining some chunks. Add more water if needed and check seasoning.
8. Simmer for another 15 minutes, then serve hot garnished with extra coriander and lemon slices.

These recipes are adapted from The Ramadan Kitchen: Nourishing Recipes from East to Feast by Ilhan Mohamed Abdi, published by Pavilion Books. They offer a delicious way to celebrate Iftar, blending tradition with wholesome ingredients to create meals that nourish both body and soul.