Sharba Libya Libyan Soup Recipes

LIBYAN LAMB SOUP - LIBYAN SHARBA

Steps:

• Heat oil in a 3qts pot at medium-high heat. Add onions saute until golden.
• Once onions are golden, add turmeric, cayenne, harissa paste, salt and pepper. Give everything a good stir. Then add tomato paste and continue cooking for 1-2 minutes - At this point, the oil should turn red. That's the look we're going for here.
• Now stir in your lamb and ensure all of the spice mixture coats the meat. Lower the heat to low. You're looking for a soft simmer⏤the fat from the lamb will create liquid; don't add water yet. Just cover and forget about it for 5-7 minutes.
• After the meat has released its juices remove the lid and add 1 1/2 cups and bring to a rapid boil. Once the rapid boil has been achieved, reduce heat to a gentle simmer for 10 minutes.
• Add in your cooked chickpeas along with 2 1/2 more cups of hot water-Cook for 15 minutes.
• Add in orzo pasta, garlic and caraway. cook for 5 -7 minutes. Once the pasta is cooked add the parsley or your fresh herb of choice.
• The last set to making this soup is the mint! Take 1 tablespoon of the dried mint place it in your hands and rub your hand together over the soup. They should fall into the soup as a fine powder. Allow the mint to cook for a few minutes.
• Serve the soup with lemon slices, baguettes, and salad.

SHARBA LIBYA ( LIBYAN SOUP)

Steps:

• Saute the onion with meat in oil.
• Add parsley and saute until meat is brown.
• Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
• Add enough water to cover meat, simmer on medium heat until meat is cooked.
• Add more water if needed, and bring to a boil.
• Add orzo, simmer until cooked.
• Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.
• Variations:.
• More parsley can be added at the end when orzo is almost cooked to give fresher parsley flavor.
• Spices may be added to the meat while sauteing so it will absorb the salt and spices. Then add tomato and simmer longer for the tomato to be cooked in the oil.
• Sustitute chicken or beef for lamb.
• Add uncooked soaked chick peas with the meat.
• Add cilantro with the parsley.

TRADITIONAL SHORBA

Steps:

• Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
• Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SHORBA LIBYA

Steps:

• Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
• Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
• Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.