Our Culture:

Shorbat Al-Bandoura is a beloved and authentic Jordanian comfort food, representing a heartier, meal-in-a-bowl approach to soup. Unlike lighter starters, this tomato-based soup with minced meat and vermicelli is often served as a nourishing main course, especially for family lunches. It exemplifies the Jordanian principle of creating satisfying, one-pot dishes that are both economical and flavorful. The technique of browning the minced meat with onions (ta’reeyah) forms the foundational flavor, a classic step in Jordanian cooking that adds depth. The addition of thin vermicelli pasta (sha’riyya) is a traditional touch that provides substance, making the soup more filling. Commonly enjoyed with a side of fresh bread and lemon wedges, it is a staple during cooler weather and is frequently prepared in homes as a wholesome, comforting dish that brings families together around the table.
Nutrition Tip:

Tomatoes are rich in minerals, especially chromium, which is known to help diabetics keep their blood sugar level under control.
Ingredients:

¼ kg Minced beef

5 cups of Meat broth

½ kg Tomatoes (peeled and chopped)

1 Onion (chopped)

1T Olive oil

¼t Black pepper

1T Parsley (chopped)

¼ cup Vermicelli pasta½t Salt

Steps:

1- In a medium saucepan, heat the oil over medium heat.

2- Sauté the onion until it begins to brown.

3- Add minced meat and cook, stirring occasionally, for 10 minutes.

4- Sprinkle the meat with salt and pepper and stir gently until it is tender.

5- In a deep pan, combine the tomatoes and salt with the meat broth and bring to a boil.

6- Add tomato paste to thicken the soup.

7- Add meat mixture and stir.

8- Add vermicelli and cook well until it is cooked.

9- Sprinkle parsley before last boiling and serve.