Shulla

Description

This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.

Ingredients

• 1 lb leg of lamb
• 1.6 oz (3 – 4 tbsp) rice
• 1.6 oz (¼ cup) ghee
• .8 oz (2 tbsp) (chickpeas)
• 3 oz sliced (check volume) onions
• .8 oz salt (1 tbsp) salt
• .4 oz fresh ginger peeled and chopped (check volume)
• .07 ounce (approx. ½ clove), sliced garlic
• .035 oz (½ tsp) pepper
• .035 oz (¼ stick) cinnamon
• .035 oz (approx. ½ tsp) cardamon
• .035 oz (approx. ½ tsp) cloves

Directions

1. Melt the ghee, put it in a pot.
2. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat.
3. Add 1¼ cup of lukewarm water, salt, chickpeas, cinnamon.
4. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves.
5. Add the rice and another ½ cup of water.
6. Simmer another ½ hour.
7. Serve.