Sharba (Libyan soup): Difference between revisions
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This famous Libyan [[Soup|soup]] includes [[Pasta|pasta]], which reflects the [[Italian]] influence on the cuisine of Libya. | |||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
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| 125 g [[Lamb|lamb]], sliced into small pieces | | 125 g [[Lamb|lamb]], sliced into small pieces | ||
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Latest revision as of 17:49, 19 March 2024
This famous Libyan soup includes pasta, which reflects the Italian influence on the cuisine of Libya.
| Sharba (Libyan soup) | |
|---|---|
_recipe.jpg) |
| Image: Morsels and Musings | |
| Servings: | Serves 4 |
| Calories per serving: | 329 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewVery North African falvours 4/5 I've added harissa to mine 🌶🌶🌶 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 g lamb, sliced into small pieces
- 60 ml oil or 4 tablespoons smen
- 1 large onion, chopped
- ½ bunch parsley, finely chopped
- 1 tablespoon tomato purée
- 3 tomatoes, chopped
- Salt and chilli powder, to taste
- 2 teaspoons baharat
- Juice of 1 lemon
- 80 g orzo
- Dried mint leaves, crumbled, to garnish
Method
- Heat the smen or oil in a pan and fry the onion and lamb until the lamb is browned all over and the onion is soft and lightly golden.
- Stir in the parsley, then add the tomatoes, tomato purée, salt and spices.
- Fry for about 4 minutes, or until the spices release their aroma, stirring constantly, then add just enough water to cover the contents of the pan.
- Reduce the heat and simmer for about 30 minutes, or until the meat is tender.
- Add more water, as desired, then stir in the orzo.
- Bring to the boil, reduce to a simmer and cook until the pasta is tender (about 12 minutes).
- Stir in the lemon juice then ladle into bowls and garnish with dried mint leaves
Serving suggestions
Serve with bread.
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