- 1 tablespoon olive oil
- 4 chicken thighs (1 1⁄4 lb/600 g), bone in and skin on
- 2 medium onions, peeled and quartered
- 1 large carrot, peeled and cut into 1 inch (3 cm) chunks
- 1⁄2 teaspoon ground turmeric
- 2 whole Iranian dried limes, pierced with a knife a couple of times
- Small handful (30 g) parsley, tied into a bunch
- 20 whole black peppercorns
- 1 teaspoon salt
- 9 oz (250 g) cooked cannellini beans (canned are fine)
- About 1 tablespoon lime juice, to serve
- About 1⁄2 cup (10 g) picked cilantro leaves, to serve
- 9 oz (250 g) ground chicken (or turkey if unavailable)
- 1 1⁄2 tablespoons (25 g) melted unsalted butter
- 1 cup (100 g) chickpea (gram) flour
- 1 medium onion, finely chopped in a food processor (6 oz/180 g net)
- 1⁄2 cup (10 g) parsley, finely chopped
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1 tablespoon rosewater
- 1⁄4 teaspoon crushed black peppercorns
- 1 teaspoon salt
Heat the oil in a medium stockpot on medium heat. Add the chicken thighs and sauté lightly for 8 minutes, turning once.
Add the onions, carrot, turmeric, dried limes, parsley, peppercorns, and salt. Pour over 6 cups (1.5 l) water, bring to agentle simmer, cover, and cook for 40 minutes. Use a slotted spoon to remove all the chicken and vegetables from thepan (keep the chicken to make a salad or a sandwich filling). Return the limes to the liquid and set aside.
Place all the dumpling ingredients in a mixing bowl. Mix well and, with wet hands, shape the mixture into 16 rounddumplings weighing between 1 and 11/2 oz (30 and 35 g) each.
Bring the broth to a gentle boil and add the cannellini beans. Carefully lower the dumplings into the broth, cover with a lid,and simmer on low heat for 30 minutes. The dumplings will expand in the liquid. Remove the lid and simmer for another20 minutes, until a concentrated soup consistency and flavor is reached. Add more water, or reduce the liquid for longer, ifnecessary. Serve the soup with a drizzle of lime juice and the picked cilantro.
About this recipe
Reprinted from Soup for Syria.