Share
The Libyan Lamb Soup is an uncomplicated and delicious soup that will be a great complement to your table. This hearty tomato-based soup includes orzo pasta, lamb, chickpeas, and comforting Middle Eastern spices. It is a delectable one-pot dish. This soup is so well-known and sumptuous in Libya that the entire month of Ramadan is traditionally started with it. For 30 days, it is consumed by numerous households all around the nation essentially every night. It's fulfilling and tasty, for sure. In order to serve this soup, it is customary to also make briks, little pizzas, Arab salad, and several fresh baguettes. Libyans like bread with the Libyan Chorba and only the freshest loaves straight from the oven will do. This is the recipe for the traditional Sharba Libiya with lamb and dried mint, while there are also variants using chicken and fish. Although you may skip the whole spices and still make a tasty soup, in this case, more really is more.
Ingredients
• 1.5l water
• 300g lamb leg steaks (or substitute with a tender cut of beef)
• 400g canned chopped tomatoes
• 400g canned chickpeas
• 75g orzo
• 25g (1 oz) fresh mint
• 25g tomato paste
• 2 medium onions
• 1/2 cup parsley (about 20 stalks)
• 1 Tbsp Olive Oil
• 1 Tbsp Butter or Olive Oil
• 2 1/2 Tsp salt
• 2 Tsp Mint
• 1 Tsp turmeric
• 1 Tsp paprika
• 1/2 Tsp boharat or 7 spice
• 1/2 Tsp black pepper
Method
• Cut your onions into medium-sized cubes. Cut the meat into little chunks (1.5 X 1.5cm). Remove the leaves off the parsley and mint stems, then coarsely chop them.
• Over high heat, add 1 Tbsp of olive oil to the saucepan. Add the diced lamb after it is shimmering and hot.
• The lamb should be seared for 5-8 minutes, or until it is well-browned throughout.
• Add a few small sprinkles of water and the chopped onion to the saucepan.
• Cook the onion till soft and tender for 5-8 minutes. 6- Stir in the tomato paste, salt, black pepper, paprika, turmeric, and boharat. Cook this for a few seconds.
• Bring the water, canned tomatoes, and chickpeas to a boil in the saucepan.
• Then reduce the heat to medium-low, add the dried mint, and let the mixture simmer for about 40 minutes.
• When the meat has finished cooking, add the orzo to the leftover butter or oil in the pan.
• Add this to the soup after briefly toasting it until it acquires a light golden colour.
• Mix thoroughly before adding the mint and parsley. Cook the broth for approximately 10 minutes or as directed on the orzo pasta package, stirring the pot regularly.
• Once the soup is finished, check the orzo pasta for doneness and serve.
• Just before serving, squeeze lots of fresh lemon juice on top.
Here you go, your delicious Libyan Chorba is ready to be slurped.
