📝 About This Recipe
Shorbat Vermicelli is the quintessential soul food of the Lebanese household, often served as the comforting first course during Ramadan or as a soothing remedy on chilly evenings. This elegant, clear soup features delicate toasted noodles swimming in a deeply savory, spice-infused broth that balances the warmth of cinnamon and allspice with a bright burst of fresh lemon. It is a masterclass in simplicity, relying on high-quality stock and the perfect golden toast of the vermicelli to create a dish that is both light and profoundly satisfying.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 medium Yellow Onion (very finely diced)
- 2 pieces Garlic Cloves (minced)
The Noodles and Broth
- 1 cup Vermicelli Noodles (broken into 1-inch pieces)
- 6 cups Chicken or Vegetable Stock (homemade is best, or low-sodium store-bought)
- 1/2 teaspoon Lebanese Seven Spice (Baharat)
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Mint (crushed between palms)
The Bright Finish
- 2-3 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
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2
Add the finely diced onion to the pot. Sauté for 4-5 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn.
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4
Add the broken vermicelli noodles directly into the pot with the onions and garlic.
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5
Stir the noodles constantly for 3-5 minutes. This is the most important step; you want the noodles to turn a deep, golden-amber color. This toasting provides a nutty flavor and prevents them from becoming mushy.
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6
Once the noodles are golden, pour in the 6 cups of stock. Be careful of the initial steam rise.
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7
Add the Lebanese Seven Spice, cinnamon, salt, and black pepper. Stir well to combine the aromatics.
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8
Bring the liquid to a rolling boil over medium-high heat.
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9
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 10-12 minutes.
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10
Check the noodles; they should be tender but still hold their shape. The broth will have thickened slightly from the starch.
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11
Stir in the dried mint and the fresh lemon juice. Taste the broth and adjust the salt or lemon if necessary.
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12
Remove from heat and let the soup sit covered for 2-3 minutes before serving to let the flavors marry.
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13
Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Don't walk away while toasting the vermicelli; it can go from golden to burnt in seconds. If you don't have Lebanese Seven Spice, a mix of equal parts allspice, cloves, and ginger works well. For a heartier version, add half a cup of shredded cooked chicken or cooked chickpeas at the simmering stage. If the soup sits for a long time, the noodles will absorb more liquid; simply add a splash of hot water or broth to loosen it back up before reheating. Always use fresh lemon juice rather than bottled for that essential bright, acidic finish.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or 'Khibz' for dipping. Pairs beautifully as a starter for a main course of Siyadiyeh (Spiced Fish and Rice). Offer extra lemon wedges on the side for those who prefer a tangier broth. A side of fresh radishes and green onions provides a crunchy contrast to the soft noodles. Follow the meal with a glass of hot mint tea to complete the authentic Lebanese experience.