Description
Mesopotamian shurpa is a slow‑simmered lamb and barley soup traditionally cooked in unglazed clay pots.
Technical
The soup relies on precise thermal control (~90 °C) to extract gelatin from lamb bones while gelatinizing barley starch, creating a stable, opaque broth. Collagen denatures into gelatin, and starch granules swell and rupture, thickening the liquid. Deviations in temperature cause protein coagulation and texture defects.
Science
Primary Reaction
Collagen denaturation to gelatin and starch gelatinization
Sensory Profile
Aroma ()
earthysmokyherbalwarmrichmeatyspicedtoasted barleyoniongarlic