Shorbat Al-Kwaykar – Hearty Lamb & Oat Soup from Makkah
This comforting dish, Shorbat Al-Kwaykar, is a beloved Makkawi soup made with tender lamb, warming spices, and oats. It’s often enjoyed during colder months or on special family nights, with its rich broth and hearty texture bringing warmth and nostalgia. Passed down through generations, this recipe highlights the soulful simplicity of Hijazi cooking—where a few well-chosen ingredients turn into something deeply nourishing.
Shorbat Al-Kwaykar
Shorbat Al-Kwaykar is a traditional Makkawi soup made with lamb, oats, and aromatic spices. This warm and nourishing dish is perfect for family gatherings or cozy evenings, reflecting the heart of Hijazi home cooking.
Ingredients
- 500 g lamb pieces with bone for extra flavor
- 4 cups water
- 2 medium tomatoes juiced (optional – omit if desired)
- ½ cup Quaker oats
- 1 tsp ground cumin
- 3 cardamom pods
- 1 cinnamon stick
- ½ tsp whole black peppercorns
- Salt to taste
Instructions
- In a pot, boil lamb pieces in water with salt until almost tender.
- Remove any foam that forms on top of the water using a spoon to keep the broth clear.
- Add the tomato juice (optional) and let it simmer with the lamb.
- Add cumin, cardamom, cinnamon, and black pepper. Let cook for a few minutes.
- Add the oats and stir well. Continue simmering until the oats are soft and the soup has thickened.
- Taste and adjust salt or spices if needed.
- Serve warm with flatbread or fresh lemon on the side.
Notes
- Using lamb with bones enhances the broth’s richness.
- For a milder flavor, you can skip the tomatoes entirely.
- Adjust spices to your preference.