When I say we cooked yesterday, I mean we really cooked. In addition to Nora’s Salad and Damlyama, we also made Shurpa. Shurpa is a rich and brothy lamb soup that warms your soul. There are many variations, mainly having to do with vegetables and garbanzo beans. My dad likes garbanzo beans in shurpa and that’s how we made it back home, so that’s how we made it here too, though many people leave out the garbanzo beans. The main thing to keep in mind is that you want the broth to be clear and free of color. Take a look at the picture at the bottom of this post. That is why the vegetables are generally whole or halved. But here is our version. Nora, please correct me where/if I missed anything.
2 whole carrots
1 small onion whole
1 tomato (we used Roma) cut in half
1/2 red pepper (cut 2 sides off)
2 lbs of garbanzo beans (we used 2 1-lb cans drained)
1/2 large onion cut into half moons
2 lbs of lamb (get soup bones, not just the fleshy bits)
1.5 – 2 LB of potatoes
Salt, black pepper (whole, not ground!), cumin (all to taste)
parsley and dill (about 10 stems or so whole, if they’re kinda full)
parsley and dill for garnish (put into each plate, about a teaspoon each plate)
1. Salt the meat and put into a large pot (a stock pot would work). Cover with water and let come to a boil. Once boiling, reduce the heat but keep it at a low boil. When the meat is cooking, you will see a grayish film bubble up (I’m sure there is a name for it, I just don’t know what it is in English), but be sure to skim it off; nobody wants to eat that.
2. Add the carrots, small whole onion, 2 halves of the tomato, pepper pieces, and parsley.
3. Cook for about a half hour and then add the garbanzo beans. Season.
4. About a half hour before the soup is done, add the potatoes which have been cut into bite size pieces.
5. Cook for about 4 hours total, on a low boil.