This is one of the soups I've wanted to learn how to make for many years; I really like semolina and everything that can be made with this ingredient interests me, so when I heard there was a special soup to prepare with it, my curiosity was piqued.
I made a few attempts at making semolina soup based on recipes I found online, but I wasn't sure if the results were right. Then I saw Gal Zahavi's recipe, which is a family recipe, and without hesitation, I tried it and tested it!
The secret drug
Gal says that when a family member falls ill, God forbid, after the doctor returns, they also prepare a huge bowl of this soup, because they believe it helps with recovery. He learned the recipe from his mother, who learned it from her grandmother, Ida Malka!
All you need for semolina soup, apart from the semolina, is coriander, turmeric and garlic, lots of garlic: for this soup, peel and chop a head of garlic beforehand.
I will mention in the context of the ingredients that some people add extra spices to this soup such as paprika, fenugreek and chili, and some make it without any spices at all (apart from salt of course).
There should be no lumps
Some people add semolina and garlic to boiling water, but personally I prefer to add them to cold water and then bring it to a boil, as this reduces the risk of lumps forming. .
When the garlic and semolina begin to combine (it thickens very quickly), add the chopped coriander and turmeric. Gal says her grandmother used to separate the leaves and not use the stems.
In my humble opinion, if you have already bought a bunch of coriander and it will cook for 20-30 minutes, you can use it all. .
Coriander is essential to the soup; if you're trying to recreate a specific flavor, I wouldn't replace it. Technically, though not traditionally, parsley, basil, and mint leaves will also work.
To season
Gal says his grandmother would add a teaspoon of powdered marakof soup mix. There are those who simply add chicken broth to their soup!
Cooking
The soup should cook for 20 minutes and be sure to add water if you see it becoming too thick because otherwise it's not pleasant!.
The long cooking time, which is important, softens the garlic cloves, exhausts the flavors of the coriander, and causes the semolina to swell and thicken the soup, so that in the end you get a new flavor of soup that is much more interesting than that of its ingredients alone.
The secret is to mix well. This means staying near the pot and stirring constantly, but it's fine to stir every couple of minutes. Make sure you stir all the corners of the pot. If you notice any lumps forming, take a slotted metal spoon, put the lumps on it, and then use a regular spoon to crush them through the holes. Voila, no more lumps!
This soup is absolutely delicious right after you make it, but you can also prepare it a few days in advance. It will stabilize in the refrigerator, but it will become liquid again when heated.
Gluten-free: Use cornmeal for the polenta instead of semolina (not traditional but will work)
You don't like coriander? As mentioned, other herbs can be added, but without them, it's not the same soup.
If you wish to add pieces of chicken, boil 1 kg of chicken thighs/shanks/wings in a pot with 7 cups of water for 30 minutes. Let the liquid cool slightly, then add all the ingredients for the semolina soup to the pot along with the chicken and cook according to the recipe.
Recipe for 5-6 servings, vegan (unless you added chicken-containing soup powder, bassari), 20-30 minutes prep + total time
Ingredients:
1 bunch of coriander, well washed
8-10 cloves of garlic, peeled
1/2 + 1 cup of semolina
7-8 cups of water (and maybe more)
1 teaspoon of ground turmeric
4-6 tablespoons of olive oil (more if possible)
1 teaspoon salt + black pepper (to taste)
1 teaspoon of Marakof soup
Preparation:
Roughly chop the bunch of coriander (keep a few leaves to serve).
Finely slice the garlic cloves (I chop mine because my children don't like garlic in large pieces).
Put the water and semolina in a saucepan. Add the garlic and bring to a boil, stirring constantly.
Add the turmeric, olive oil, salt, pepper, and most of the coriander. If you're using marakoff, add it now.
Cook, stirring, over medium heat for 15 minutes, until the soup thickens. If it becomes too thick, add more water (it should be thinner than porridge). Stir!
Add the remaining coriander, continue cooking while stirring for another 5 minutes.
Taste and season with more salt to taste.
Serve the fresh coriander leaves on top.
Keeps in the refrigerator for 4 to 5 days. In the refrigerator, the soup becomes solid; it returns to a liquid state after being heated on the stove or in the microwave.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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