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Shurbah Baydah | شوربة عدنية بيضاء - Partnership with Hexa

Updated: May 5, 2022

I told myself that I would share a recipe for every single day of Ramadan 2022. Guess I was too tied up with the Ukraine-Russia project that I somehow forgot about it. I promise I will do it 2023. Alarm set, so no more excuses. Anyway, to celebrate Eid ul-Fitr, I present to you this simple hearty Yemeni recipe.

I have fallen in love with Middle Eastern and Indian cuisine many years ago when I was exploring my palate. I don't know. There's something about their dishes that is comforting and hearty. Perhaps their dishes are warmed with earthy aromatic spices. Or because, they are simply yummilicious.

As usual, I was doing my googling for oats recipe and this dish kept popping up on my search engine. Maybe it is a sign that I should give it a try, And I am so glad I did, or else, I wouldn't have discovered a new spice blend and a different way to cook oats. In closing, I wish everyone Eid Mubarak.



(Serve 4)

  • Chicken:

  • Chicken Thigh Diced Boneless Skinless, 3 Chicken Thigh About 500g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Hawaij Homemade, 1 TBSP

  • Stew:

  • Chicken Stock Homemade, 1 L

  • Barley, 20g

  • Amaranth, 10g

  • Millet, 15g

  • High Quality Olive Oil, 2 TBSP

  • Shallots Thinly Sliced, 5 or Red Onion Thinly Sliced, 1

  • Garlic Finely Minced, 3 Cloves

  • Hexa Breakfast Oat Mix, 80g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.

  • Hawaij Homemade, 1 TBSP

  • Parsley Finely Chopped, For Garnish

  • High Quality Extra Virgin Olive Oil, For Drizzling



  • Sauce Pot

  • Cast Iron Skillet / Pan



  1. Please visit my "How To Make Chicken Stock" page for the recipe.

  2. Please visit my "How To Make Hawaij" page for the recipe.

  3. Prepare the chicken.

  4. In a large bowl, combine all the ingredients together.

  5. Make sure the chicken is well coated.

  6. Cover with cling film and marinate in the fridge for at least 2 hrs.

  7. Prepare the stew.

  8. In a pot over medium heat, add vegetable stock, barley, amaranth and millet.

  9. Cook until the barley can be broken apart easily or "al dente".

  10. While the grains are cooking, in a skillet over medium heat, add olive oil.

  11. Once the oil is heated up, add in the marinaded chicken.

  12. Sear on both sides until lightly browned.

  13. Remove from heat and set aside.

  14. In the same skillet, add the shallots.

  15. Saute until translucent.

  16. Add in garlic and saute until aromatic.

  17. Add a ladle of that vegetable stock into the skillet and deglaze.

  18. At this point, the barley should be al dente.

  19. Transfer everything from the skillet into the stew, including all the browned bits.

  20. Add in the chicken and all its juices as well.

  21. Stir to combine well.

  22. Add in Hexa Breakfast Oat Mix and mix until well combined.

  23. Taste and adjust for seasonings with salt and white pepper.

  24. Lastly, add in hawaij.

  25. Give it a final stir.

  26. Remove from heat and transfer into individual serving bowls.

  27. Garnish with some parsley and a drizzle of extra virgin olive oil.

  28. Serve immediately.

Hexa Breakfast Oat Mix...

I wouldn't have done it without Hexa.

The chicken just melts away in my mouth...


Recipe Video:

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