Libyan Soup with Lamb and Mint(Sharba Libiya)
Sharba Libiya is often considered the national dish of Libya, and it is especially popular during Ramadan.
Although there are versions made with chicken or fish, the traditional version of this aromatic soup is prepared with lamb and dried mint as the key ingredients.
When served, sharba Libiya is typically paired with lemon wedges and tanoor bread on the side in order to make the dish even more satisfying and nourishing.
HOW TO STORE LEFTOVER SOUP
You can store this in the fridge in an airtight container for up to three days. After three days, the tomato starts to get sour.
RECIPE INGREDIENTS
200g lamb meat, chopped into small cubes
1 onion, chopped
1 finely chopped tomato
1/2 cup chickpeas, soaked overnight then cooked or use canned (optional)
about 11/2 litres boiling water
1 heaped teaspoon each of: turmeric, black pepper, red paprika, mixed spice
1 level tablespoon salt
1/4 cup olive oil
2 tablespoons tomato paste
1 tablespoon dried mint
4 tablespoons finely chopped parsley
1/2 cup lisan asfour (orzo or other soup pasta)
Whole Spices (optional):
1 cinnamon stick
5 cardamom pods, crushed
A few shaiba leaves
3 bay leaves
DIRECTIONS ON HOW TO MAKE LIBYAN SOUP WITH LAMB AND MINT(SHARBA LIBIYA)
On a medium heat, pour the oil in a saucepan add the chopped lamb and chopped onion, drop in any whole spices you are using, stir for a few minutes until the oil is infused.
Add the ground spices, chickpeas, chopped tomato, tomato paste and cook for few minutes on medium heat, stirring occasionaly.
Add 1/2 a litre of water and 2 tablespoons of parsley , then cover and cook on low heat for 45 minutes.
Once the lamb is cooked, remove the whole spices. Add a litre of boiling water, then add the parsley, and lisan asfour (orzo) cooking for further 15 minutes.
After turning off the heat rub a handful of dried mint between the palms of your hands into the saucepan.
FAQ’S
Can I use beef instead of lamb?
You can, but I strongly recommend that you add a good quality beef stock instead of water if you do.I would recommend making this soup with chicken instead of beef.
Can I make this soup a head of time?
Of course! This soup is eaten almost everyday in Libya for an entire month. I would recommend cooking all of the recipe up to fifth step.
Can I use dried chickpeas instead?
Yes, my family in Libya will often add the dried chickpea. If using dried chickpeas, you need to soak 6-8 hours and add the chickpea simultaneously as the lamb.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
200g lamb meat, chopped into small cubes
1 onion, chopped
1 finely chopped tomato
1/2 cup chickpeas, soaked overnight then cooked or use canned (optional)
about 11/2 litres boiling water
1 heaped teaspoon each of: turmeric, black pepper, red paprika, mixed spice
1 level tablespoon salt
1/4 cup olive oil
2 tablespoons tomato paste
1 tablespoon dried mint
4 tablespoons finely chopped parsley
1/2 cup lisan asfour (orzo or other soup pasta)
Whole Spices (optional):
1 cinnamon stick
5 cardamom pods, crushed
A few shaiba leaves
3 bay leaves
Instructions
On a medium heat, pour the oil in a saucepan add the chopped lamb and chopped onion, drop in any whole spices you are using, stir for a few minutes until the oil is infused.
Add the ground spices, chickpeas, chopped tomato, tomato paste and cook for few minutes on medium heat, stirring occasionaly.
Add 1/2 a litre of water and 2 tablespoons of parsley , then cover and cook on low heat for 45 minutes.
Once the lamb is cooked, remove the whole spices. Add a litre of boiling water, then add the parsley, and lisan asfour (orzo) cooking for further 15 minutes.
After turning off the heat rub a handful of dried mint between the palms of your hands into the saucepan.