What is Shambar?

Many countries have a soup that is based on a context offer of wheat, mostly concentrated around the Middle East and Mediterranean cultures. Peru's Shambar is a South American variation on a bowl that is a smaller wheat soup and more beans and a three -digit mixture. This soup, originally from the third largest city of Peru, is served for celebrations and simple family dinners.

Shambar's building blocks are meat. Traditionally, this meal is served with three cuts of meat, often parts that were excluded from butchers, cows, chickens and other farm animals. For example, pork skin is a common ingredient. However, first -class cuts could also be added to make the soup more delicate. All meat takes a common taste when it works into the broth, even if they retain their clear texture and juice.

The spice used to define the meat and the taste of the broth is a well -known Peruvian blend - Culture, which combines Spanish and Indian traditions. Getting ingredients will not require much effort: SUŠCumin, onion, chili pepper powder or paste - yellow and purple, garlic, salt, pepper and parsley. Oregano and Cilantro are other common accessories. Combined in beef, pork, chicken or even vegetable stock, seasoned meat, Shambar wheat grains and a range of pulses of chickpeas after Fava beans-mix and create a unified and nutritional soup.

Shambar wheat must first be soaked overnight. When the food is, the meat should be wiped into salt and pepper, then the oil is burned on all sides. After removing the meat, the pan can be tasting by adding some supplies, then by cooking the chopped onion, ground garlic, chile trap, wheat and beans until it is completely cooked. The use of beans assortment is usual for traditional shamby. It is best to add the type of beans that most occupy the most cooking and then add other varieties at the end of the cooking process.

parts of meat and afterShambar's Lambar has not been obtained to the very end, although some variations add meat during the last phase of cooking as an attempt to marry tastes. Other flavors, such as cilantro, oregano or mint, are commonly added to top interest, but usually not until other ingredients are ready to serve. Some try to make versions that are not spicy, removing the Chile trap or using a paste that has a slight taste.