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Sharba libiya
Lamb and orzo soup
Libyan lamb and orzo soup with mint, eaten to break the Ramadan fast
Sharba libiya is the soup that opens the iftar table in almost every Libyan home during Ramadan, from Benghazi to Misrata: small pieces of lamb, tomato, chickpeas and tiny pasta (lisan asfour, orzo) in a red broth spiced with turmeric and chilli and finished with dried mint and lemon. It is light enough after a day of fasting but filling. The mistake is adding the pasta too early, which makes it swell and turn the soup to porridge; it needs only the last 12 minutes. Chef's tip: rub the dried mint between your palms over the pot at the end so it releases its oils.
- Total time
- 85 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz boneless lamb shoulderin 1.5 cm cubes
- 3 tbsp olive oil
- 1 onionfinely chopped
- 3 tbsp tomato paste
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp baharat spice mix
- 1 ½ tsp salt
- 8 ¼ cups water
- 7 oz cooked chickpeashalf a tin
- 4 oz orzo pasta
- 2 tsp dried mint
- 3 tbsp chopped parsley
- 1 lemonin wedges
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Method
0/5 doneStep 1: Heat 3 tbsp olive oil in a soup pot over a medium-high heat. Brown 14 oz boneless lamb shoulder for 6 minutes. Add 1 onion and cook for 5 minutes until soft.
11 minStep 2: Stir in 3 tbsp tomato paste, 1 tsp ground turmeric, ½ tsp chilli powder, 1 tsp baharat spice mix and 1 ½ tsp salt and fry for 2 minutes.
2 minStep 3: Add 8 ¼ cups water, bring to the boil, skim, then cover and simmer for 40 minutes until the lamb is tender and cooked well past 160°F.
40 minStep 4: Add 7 oz cooked chickpeas and 4 oz orzo pasta and simmer uncovered for 12 minutes, stirring now and then so the pasta doesn't stick.
12 minStep 5: Rub 2 tsp dried mint over the pot, add 3 tbsp chopped parsley and simmer 1 minute. The soup should be loose; add a little hot water if it has thickened. Serve with 1 lemon. Keeps 2 days chilled; add water when reheating.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 22 g
- Carbs
- 34 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sharba libiya take?
- About 85 minutes in total: 15 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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