Simple, comforting and perfectly spiced soups that are just the ticket for marking Iftar
T
here is nothing quite like that first bite after a long day of fasting. It’s quiet, intentional and deeply comforting. The stillness just before sunset gives way to movement – the table being laid, the clinking of glasses, the pause as everyone waits for the call to prayer. Then, with a date in hand and water on the tongue, the fast is broken. That moment never loses its meaning, no matter how many times you experience it. Iftar doesn’t begin with a feast, but with small, simple things, such as these two soups.
Shurbad exists across many cultures, especially in east Africa, the Middle East and north Africa. The word comes from the Arabic shariba, meaning “to drink”, and it refers to something light and warming. This is often served at the start of a meal and, while the ingredients and methods vary across the different regions, the feeling is the same. This is a dish that many, myself included, make only during Ramadan, because it feels tied to the rhythm of the month. This version is gently spiced and comforting; if you prefer, use chicken instead of the lamb. The soup freezes well, too, so you can make it weeks in advance.
