Al Jare’esh (Groats) soup is one of the favourite dishes on the Iftar meal during the Holy Month of Ramadan in the Kingdom of Saudi Arabia. This is due to its rich, delicious and comfortable taste for the fasting person, and because it serves as a full meal as it contains protein, carbohydrates and fats. The groats are crushed wheat that may be grinded either roughly or finely, and is used to prepare many delicious recipes in the Gulf cuisine.

Ingredients:

• 1 cup Jare’esh (Groats) (soaked in water for an hour)
• 2 chicken broth cube, chicken stock cubes can be replaced with 4 cups of meat or chicken stock in replacement of water.
• 2 onions (chopped)
• 2 garlic cloves (crushed)
• 1 teaspoon cumin powder
• 1 tablespoon butter

• ¼ teaspoon black pepper
• 1 tomato (diced)
• 2 table spoons tomato paste
• 4 cups of water
• Salt, to taste

Preparation Method:

• Heat the butter in a large saucepan over medium heat, add onions and garlic. Stir until the ingredients soften.
• Add the chicken broth cubes, cumin, black pepper and tomato paste. Stir over the heat for 5 minutes.
• Add diced tomatoes, water and groats after sieving it. Leave the mixture until boiling.
• Reduce heat, cover the pot, and simmer on low heat for 45 minutes until cooked.
• Serve hot soup next to toasted bread as desired.

How to make it:

• Wash lentils with cold water
• Put lentils with water in a big saucepan, bring it to boil
• Add the diced potato, carrot, tomato, salt, paper, cumin and chicken stock, turn the heat down and let simmer until it soften and fully cooked
• Put two spoons of olive oil into a pan over medium heat, add the chopped onion, and stir until it has caramelised then add crushed garlic cloves
• Mix all the ingredients using mixer, then add the caramelised onion and mix it again
• return the liquid soup again to the sauce pan to heat it
• Serve the worm lentils soup in deep dish and decorate it with caramelised onion
• Serve lentils soup along with toasted bread and fresh lemon juice

• 1 cup lentils
• 3 table spoons butter
• 2 chopped onions
• 2 chicken stock cubes
• 1 potato

Ingredients:

• 1 tomato
• 1 carrot
• 4 garlic cloves
• 4 cup of water
• Salt, paper and cumin according to taste

Ingredients:

• ½ kilogram beef or lamb meat, cut into small cubes
• 1 cup of chickpeas ( soaked in water the whole night)
• 1 cup black lentils
• 1 tea spoon salt, black pepper, ¼ tea spoon crushed cinnamon, ¼ tea spoon crushed ginger, ¼ tea spoon spicy red pepper (or according to taste)
• 1 big onion, chopped into small pieces
• 2 tablespoons of vegetable oil
• 3 medium tomatoes cut into small cubes

• 1 litre of water
• 2 table spoon flour
• 2 table spoon tomato paste
• ½ cup chopped coriander
• ½ cup chopped parsley
• ¼ cup small pasta vermicelli
• Lemon Juice for serving

Preparation method

• In a deep saucepan, add meat cubes, tomato cubes, lentils, onion, salt, black pepper, cinnamon, red pepper and the water. Bring it to the boil then let it simmer on a low heat
• Drain the chickpeas then add it to the pan
• Let the soup simmer for 30 minutes, stirring from time to time.
• Dissolve two tablespoons of flour in ¼ cup of cold water then add it to the soup on low heat. Let it simmer for more 10 minutes
• If you want to add the mini pasta then there is no need to add flour
• Dissolve 2 tablespoons of tomato paste in water then add it to the soup. Let it simmer for 15 minutes
• Add chopped parsley and coriander to the soup direct before serving
• Serve it warm after decorating it with fresh parsley and coriander. Add lemon according to taste

Ingredients:

• 500 grams pumpkin, sliced
• 6-8  garlic cloves
• 12-14 Sage leaves
• 2 cups chicken/vegetable stock
• 200 ml coconut milk
• 2-3 table spoons butter

• 1 medium onion, finely chopped
• Olive oil
• ½  t tea spoon Sugar (according to taste)
• ½ tea spoon chili flakes
• Pink salt to taste
• Salt and pepper (according to taste)

Preparation method

• Pre heat the oven at 200 degrees
• On a baking tray, lay out the pumpkin slices, throw- in garlic, sage leaves, season with salt and a drizzle of olive oil
• Roast the pumpkin in oven for 20-35 minutes or until pumpkin and garlic are soft and browned
• Take the tray out of the oven and let it cool down
• In a deep saucepan, heat butter. Add onions and sauté well for 3-4 minutes
• Add Roasted pumpkin, sage and garlic to the onion and sauté for few minutes
• Add chicken or vegetable stock and mix
• Bring the mixture to a boil. Add chili flakes and cook for 2-3 minutes
• With a hand blender or in a mixer blend the soup to a puree.
• Add coconut milk, sugar and season with salt and pepper
• Let it cook for another minute
• Adjust the consistency of the soup with stock or coconut milk according to preference
• Dish out in a serving bowl, garnish with some coconut milk sage leaves and red pepper flakes
• Serve it warm with toasted butter-garlic ciabatta or croutons of your choice.

Ingredients:

• 1 can coconut milk
• 1-2 cups chicken broth
• 6 slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 kilogram skinned chicken, cut into 1-in. chunks
• 1 cup sliced mushrooms

• 1 tablespoon fresh lime juice
• 1 tablespoon Thai or Vietnamese fish sauce 
• 1 teaspoon sugar
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro

Preparation

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat
• Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste
• Reduce heat and simmer until chicken is fully cooked
• Discard lemongrass.
• Garnish servings with basil and cilantro.
• Serve it warm