“Soup is the ultimate comfort food: nurturing, sustaining, and all good things. One recipe is a drop in the ocean but, if awareness of the plight of the Syrian refugees is raised with each batch made and shared, then that is a force for good. As well as being a delicious meal in and of itself.” —Yotam Ottolenghi and Sami Tamimi
December 01, 2015


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.

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  • 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
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