Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz)

READY IN: 30mins
Recipe by lynnski LA

This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast".

Top Review by Mr Sparkle

Simple but delicious. I adjusted the recipe for personal taste adding a tbsp of tomato puree, 2 tbsps of good red wine vinegar, doubling the sugar and the lemon and using a fresh red chili which was fried alongside the garlic. I also used low sodium chicken broth rather than vegetable as that's all I had at hand. I was able to use up some beautiful baby zucchini that needed a good recipe to set them off and this was perfect. I can still feel a warm glow from this wonderful soup as I write this review -- so thanks!

Ingredients Nutrition


  1. Heat 2 tablespoons oil in a saucepan.
  2. Add garlic and cook over low heat about 30 seconds.
  3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
  4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
  5. Add lemon juice and sugar.
  6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
  7. Serve with pita bread and hummus.

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