Kuwaiti Dried Lemon and Bulgur Soup

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A comforting Kuwaiti soup built around dried black lime (loomi) that lends a deep, tangy backbone. Bulgur wheat softens in the spiced broth alongside tender chicken for a hearty, nourishing bowl with a distinctively sour finish.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 3 gSugar
• 32 gProtein
• 720 mgSodium
• 560 mgPotassium
• 70 mgCalcium
• 4.2 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup base

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper

For the soup

• 1 1/2 cups coarse bulgur wheat, rinsed
• 1.2 kg bone-in chicken thighs, skin removed
• 8 cups water
• 4 whole dried black limes (loomi), lightly cracked
• 1 cinnamon stick
• 4 green cardamom pods
• 1 1/2 teaspoons salt, plus more to taste
• 1/4 cup chopped fresh cilantro
• 1 lemon, cut into wedges, for serving

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent, then stir in the garlic and cook for another minute until fragrant.
2. Add the tomato paste, turmeric, cumin, coriander, and black pepper. Stir constantly for 2 minutes so the spices toast in the oil and the paste deepens in color.
3. Pour in the water, then add the chicken thighs, cracked dried limes, cinnamon stick, cardamom pods, and salt. Bring to a boil, skim any foam from the surface, then reduce the heat to low and simmer covered for 25 minutes.
4. Remove the chicken pieces, shred the meat from the bones (discarding bones and cartilage), and return the shredded meat to the pot. Stir in the rinsed bulgur wheat.
5. Simmer uncovered for 15-20 minutes, stirring occasionally, until the bulgur is tender and the soup has thickened to a hearty, stew-like consistency. Taste and adjust salt.
6. Stir in the fresh cilantro, ladle into bowls, and serve hot with lemon wedges for squeezing over each portion.

Cook’s Notes

• Crack the dried black limes with the back of a knife or by pressing with a spoon before adding them; this releases their tart, smoky oils.
• For a deeper color and earthier flavor, substitute 1/2 cup of the bulgur with brown or green lentils.
• Freekeh (roasted green wheat) is a traditional alternative to bulgur and adds a smoky dimension.
• The soup thickens as it sits; loosen leftovers with a splash of hot water when reheating.
• Always taste before adding extra lemon wedge juice, since the dried limes already deliver strong sourness.

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