Prep 10 mins
Cook 30 mins
A basic Omani soup recipe found online.
- 1 cup onion, finely chopped
- 1 cup tomatoes, finely chopped
- 2 tablespoons butter
- 1⁄2 cup oatmeal
- 1 cup water
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon black pepper
- 1 tablespoon thyme leaves ("zatar" flakes) or 1 tablespoon oregano leaves
- 2 chicken bouillon cubes or 2 beef bouillon cubes or 2 vegetable bouillon cubes
- 4 cups water
- In a saucepan, saute the onions in the butter until they are translucent. Add the chopped tomatoes, and saute until the tomatoes are tender. In a bowl on the side, mix the oatmeal with one cup of cool water. Add this mixture to the saucepan. Add another 4 cups of water and all of the remaining ingredients. Bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the oatmeal is well cooked and the onion is soft.
- VARIATION 1: add some finely chopped or grated vegetables (carrots, cabbage, zucchini, cauliflower, green pepper, etc.) or a handful of chopped mixed frozen vegetables.
- VARIATION 2: make egg drop soup. In a small bowl whisk one egg with a fork. When the oatmeal is cooked, slowly add the whisked egg to the soup while stirring constantly. Then allow to cook another two minutes.
- VARIATION 3: add a teaspoon of ground cumin.
- VARIATION 4: add pieces of cooked and chopped chicken or meat.
Honestly, I wasn't really sure what to expect form this recipe with the oatmeal being the odd factor for me. Well, I made as directed and added carrot, celery and some kale. It all came out quite nice and the oatmeal is very similar to adding barley flakes to a soup. I love the low calorie and sugar content. You could add pretty much anything your heart might desire and it would work here.
After extensive researching zatar leaves are wild oregano leaves, if anyone was wondering.