Arabic soup

Recipe by huma rizvi of riyadh, SA

A very nutritious soup. I prepare it especially in Ramadan for iftar. Liked by all.

Ingredients non vegetarian 4 servings

    • 1 cup Kutta gehoon
    • 1-2 pieces Chicken
    • 1 big Tomato
    • 2 tbsp Tomato paste
    • 4-5 Kali mirch
    • 2 Laung
    • 3 Elaichi
    • 2-3 Dalchini ( small sticks )
    • 1-2 tsp Lahsan paste
    • 1 tbsp Oil
    • ½ tsp Haldi
    • ½ tsp Red chilli powder
    • ½ tsp Dalchini powder
    • ½ tsp Jeera powder
    • ½ tsp Kaali mirch powder
    • Salt : as required
    • ½ tsp Ginger choppe


    1. Wash and soak the gehoon in water for 3-4 hrs. Then boil it with ginger, salt,red chilli powder, haldi.
    2. In a separate pan take oil, add garlic paste, saute a bit.
    3. Then add chicken pieces, chopped tomatoes, tomato paste, Whole garam masala and salt.
    4. Cover and let it cook. When chicken is done, remove it from fire. Let it cool.
    5. Shred the chicken, remove the whole garam masala.
    6. When the gehoon is nicely cooked add the shredded chicken with the tomato gravy into the gehoon.
    7. Cook for some time. In the end add dalchini powder, zeera powder,black pepper powder. Serve hot.
    8. Remember the consistency is slightly thick.


    huma rizvi

    hi sarvat you are right. Its the same wheat which is used for making haleem


    hello Ramesh,though i know this is not my recipe but still looking at ur querry i wanted to inform u that this is the coarse or as u said the thick one used to prepare porridge... it is also known as 'daliye ke gyahun' which r also used for making haleem another exotic non veg dish. i hope, i am correct Huma.


    Dear Huma, I am an enthusiastic Non-vegetarian and was attracted by the very title of your recipe. Actually I turned to the Comments page, in order to inquire of you, what Kutta gehoon was and saw your explanation, "Broken Wheat". I am sure that you are aware that in broken wheat there are size catagories for use in different preparations, both spicy and sweet. We in India have the Suji or Rava gradations, thick for Porridge, medium for Upama and fine for Laddoos; Atta for Rotis; and the fully ground, non-gritty flour Maida for Cakes. This information will help you to tell me, which coarse grade you use for this soup, which please do. Being senior in age, I have enjoyed the Multani dishes in my young age during the British Raj but have no clear idea of what you call Arabic food, except one called "Ran"(Roasted goat leg). I would encourage you to put up a variety of Arabic recipes. Regards.

    huma rizvi

    koota gehoon is "broken wheat". whole wheat is grounded coarsely. pls pronounce"t" in koota gehoon as t in tin.


    actually there is no comment but i wanted to know what is "kutta gehoon"