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Baharat Bone Broth Soup

Baharat Bone Broth Soup

How to make a basic bone broth tasty? Easy: just add a combination of great spices. Our baharat spices are great on any dish you want to give deep flavor to, and our bone broth soup uses Dukkan Baharat spices to make a flavorful and tasty soup. Bone broth is a super-nutritious option for a light dinner, post-workout meal or snack during cold days. We love making ours with our baharat spices, a traditional combination of seven spices that is a pantry staple in any Middle Eastern home that's added to meat stews. 


Bone broth has been incredibly popular in recent years owing to its high-nutrition content, and peoples’ willingness to spend more time exploring their individual kitchen skills! Bone broth soup should not scare anyone from taking a stab at making this at home, the process isn’t laborious, it just requires a willingness to regularly monitor your soup. We use baharat spices not only to add flavor, but to mask some of the gaminess of bone broth soup. 


Meaty bones like oxtail, shank or short rib give great texture and flavor to soup if you have the patience to boil things down slowly and over a good period of time. Marrow bones also work great and help to deliver a great amount of collagen and nutrients. We recommend slightly roasting the bones first. This way, you help to break down some of the fats and proteins, and you can skim off extra fat– we’re trying to get a nice clear broth with a good amount of collagen, not fat. By roasting the bones first, you get to avoid the smell of boiled bones that usually emits a strong and unpleasant scent in your kitchen– another thing that puts people off of making bone broth soup at home!

BAHARAT BONE BROTH SOUP

CATEGORY

SOUP, DINNER

SERVINGS

6-8

PREP TIME

4-6 Hours

 


INGREDIENTS

 

  • 4 pounds of bones 

  • ½ cup apple cider vinegar

  • 3 tablespoons baharat spices 

  • 4 bay leaves

  • 4 pods cardamom



     

    Step 1:

    Preheat your oven to 350 degrees Fahrenheit. On a baking sheet, lay out your bones and lightly coat with ½ a cup of apple cider vinegar. 

    Roast your bones for about 10 minutes or so, until you see them start to gain some color. Don’t let them burn or else you’ll wind up with a burnt taste in your bone broth and it’s hard to undo it or mask it with flavors and spices. 

     

    Step 2:

    Put your bones in a big stockpot and cover with water to just cover the bones. Too much water will force you to spend time trying to boil it down, and what we want is a good amount of collagen to come out. You can add some water later if you feel it’s lost too much water. Add the 4 bay leaves, 4 pods of crushed cardamom, 3 tablespoons of baharat spices, a generous pinch of salt, and bring to a boil. Once it boils, reduce the heat so that the soup is on a simmer. 

     

    Step 3:

    Monitor your soup every 45 minutes or so, skimming anything that floats up or gathers on the surface. Doing so will allow your broth to be almost clear by the end of it. You’ll know you’re done when the scent of your soup overpowers the kitchen and when it looks like your bones have either been boiled clean or the insides of the marrow bones look free from any fat or collagen residue. This can take 4-6 hours. You can serve straight away by having it on its own, or using it as a base for ramen noodles. You can store the soup in your fridge for about four days. You can also portion off your bone broth and freeze it in separate containers to consume later. Just reheat by bringing it to a gentle boil.



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