We tried this recipe from Mayada Anjari’s Syrian cookbook, The Bread and Salt Between Us: The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_bOD8Bb4DRVHEN Here is the original recipe, with notes about our modifications: first, place a 2 lb bone-in, skin on chicken pieces (we used a 5 lb chicken, cut up), ¼ onion sliced (we used 1 ½ onions), 3 bay leaves (we increased to 6), and 3 green cardamom pods, crushed open (we increased to 6) in a large Dutch oven. Cover the chicken with water by 2 inches. Bring to a boil, then reduce to medium. Cover and simmer for 30 mins (we increased to 60 mins), then remove the chicken pieces, remove skin and bones, fork-shred, and set aside. Remove and discard the cardamom and bay leaves. Second, during the last 20 mins of the soup, peel 2 ½ lb russet potatoes (we used 4 yukon and 1 russet, for about 3 lb) and cut into large bite-size (2×2″) chunks. Heat 3 Tbsp butter in a high walled stainless steel skillet. Add potato chunks and saute until slightly translucent and lightly browned (about 7 mins). Once you have removed the chicken pieces, cardamom pods, and bay leaves from the Dutch oven, add the potatoes, cover, and simmer the soup until potatoes are tender (about 25-30 mins). Third, we made this modification (in lieu of the bulgar pilaf recommended in the cookbook): using the same skillet that once held the potatoes, place 1 cup fine bulgur (we increased to 2 cups), then add 2 cups (we increased to 4 cups) of the chicken broth from the Dutch oven. Bring to a boil, then immediately reduce to a simmer, cover, and cook on low heat for 15-20 mins. Turn off the heat, fluff the bulgur with a fork, and cover until ready to serve. While bulgur is cooking, and about 10 mins before the soup cooking time has finished, return the shredded chicken to the soup. Season the soup with about 1 Tbsp salt, 2 tsp black pepper, and ½ tsp Aleppo pepper. To serve, add a scoop of the bulgur to a soup bowl, pour the soup on top, and garnish with minced parsley. The texture of the bulgur in chicken soup reminds me of matzoh ball soup. (Nov. 2018)
Note: The cookbook simply called for “cardamom,” but based on this article we decided to use green cardamom: https://www.thekitchn.com/cardamom-pods-w-163744
Cooking Adventures 